This weeks bake is back to a savoury one, I am frequently requested at work to make my sausage rolls so whilst I was making the dough for that I thought that can I make using the same base and remembered Palmiers. These are delicious and morish! They will be going towards a work colleagues bake sale for the work charity. Easy to make and if you really wanted to cheat you can just use shop bought puff pastry.
Ingredients for Pastry
- 120g Strong white bread flour
- 120g Salted Butter
- 25ml Water
- 1 Small egg
Ingredients for filling
- 35g Parmesan
- 1/2 tsp of mixed herbs
- 25g Sun dried tomato paste
- 60g Sun dried tomatoes.
- Make the pastry by cutting the half of butter into small chunks and rub into the flour but not fully.
- Then add the water and mix to combine and knead lightly until forms into a ball.
- To create even better dough lamination and layers of pastry roll out half of butter into a 10x8cm sheet, place in the centre of the dough and continue the folds as usual.
- Roll and fold into thirds to create layers then wrap and place in the fridge to harden.
- Roll out and third in the opposite direction and chill in the fridge again.
- Whilst the dough is chilling in the fridge make the filling by grating the cheese, chopping the sun dried tomato into small pieces and, mixing with all the remains ingredients in a small bowl.
- Roll the dough out into a rectangle 30x25cm.
- Spread the filling over the dough ensuring that you reach the edges.
- Then with the longest edge facing you roll the from the two shorter edges into the middle.
- Beat the egg and put this in the middle of the rolls to hold it together.
- Place on a lined baking tray and chill for at least 30 mins.
- Pre heat the oven to 200 degrees celsius.
- Cut the dough into 1cm slices and then place back on the baking tray. Chill for a further 10mins.
- Brush with the beaten eggs and bake lying swirl side up in the oven for 20 minutes until golden.