These savory Walnut-Olive Palmiers are a tasty combination of flaky puff pastry, Sicilian green olives, toasted walnuts, fresh thyme, and fontina cheese. Pictured with Dilled Orange-Salmon Canapés (left) and Cucumber Canapés (right).
- 1 sheet frozen puff pastry
- ⅓ cup finely chopped Sicilian green olives
- ¼ cup finely chopped toasted walnuts
- 1 tablespoon fresh thyme leaves
- ½ cup shredded fontina cheese
- ⅛ teaspoon ground black pepper
- 1 large egg
- 1 tablespoon water
- 3 tablespoons Creole mustard
- 1 tablespoon honey
- Garnish: fresh thyme sprigs
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Let puff pastry sheet thaw until it is pliable but retains some firmness. (It will be easier to roll up this way.) Place on a work surface, and sprinkle with olives, walnuts, thyme, cheese, and pepper, leaving a 1-inch border around edges of pastry sheet.
- Beginning at one short end, roll up firmly, encasing ingredients. Using a serrated knife, cut roll into ½-inch slices. Place slices 2 inches apart on prepared baking sheet.
- In a small bowl, combine egg and water, whisking well. Brush tops of slices with egg wash.
- Bake until golden brown, 13 to 15 minutes.
- In a small bowl, combine mustard and honey, stirring to blend. Brush warm pastries with glaze.
- Garnish each with a fresh thyme sprig, if desired.
- Serve warm.
From TeaTime January/February 2015
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