Applewood & Red Pepper Palmiers

Applewood & Red Pepper Palmiers

Deliciously simple nibbles to serve at any gathering

Makes 20

500g pack puff pastry
125g Applewood, grated
100g mild piquanté peppers (or roasted) from a jar, drained and roughly chopped
Flour for rolling

Method

- Pre-heat the oven 200oC, 180oC fan, gas mark 6.

- Roll the pastry out into a large rectangle on a lightly floured surface.

- Scatter over the grated Applewood and the chopped peppers.

- Roll up one edge of the pastry into the centre, then repeat with the opposite edge so they meat in the middle.

- Cut into 20 even slices and place on a greased or lined baking tray.

- Bake for 10-12 minutes until golden.

Recipe courtesy of Applewood.


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