Recipe by mailbelle
Posted here for safe-keeping because my daughter is considering a French theme for her wedding next year, and I'm searching for possible menu items. This is from the bhg website.
Top Review by Chef Jean
These are great! The buttery puff pastry mellowed out the tapanade just enough. These were great for serving at room temperature for a party. I will be making these again. I think I will also try them with pesto and sun-dried tomato spread. The only problem I had was they smoked up my kitchen, I opened the oven and huge cloud of smoke came out, they weren't burnt though so it didn't really matter :)
- 1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
- 2⁄3 cup purchased olive tapenade
Directions See How It's Made
- Line baking sheets with parchment or clean, plain brown paper; set aside. Unfold pastry sheets. On a lightly floured surface roll one sheet of pastry to a 14x10-inch rectangle. Spread 1/3 cup of the tapenade over the rectangle, spreading to edges. Roll from both short sides to meet in the center. Repeat with remaining dough sheet and tapenade. Cover and chill in freezer about 1 hour.
- Preheat oven to 400 degree F. Trim ends of pastry rolls. Cut the rolls crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on the prepared baking sheets.
- Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack. Layer cooled palmiers in a covered container with waxed paper between layers. Cover and freeze up to 3 months. Thaw at room temperature for 30 minutes.
- Before serving, place slices on a baking sheet. Bake in a 400 degree F oven for 5 minutes to crisp. Arrange on a serving platter.