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Crispy beaufort palm leaves

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Origin of dish:  Spain
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):

    1 sheet of puff pastry
    1 small jar of pesto or tapenade
    25g grated beaufort

Method:

Roll out the puff pastry sheet and spread on a thin layer of pesto or tapenade. Sprinkle with grated beaufort.

Roll it tightly up to halfway, then start again from the opposite side. Put in the fridge for 15-20 minutes then cut into slices about 1/2cm thick.

Preheat oven to 180°C (Gas Mark 6).

Arrange the "palm leaves" on greaseproof paper, spacing them out by about 2cm. Flatten them with your fingers to shape them. Bake for 10-15 minutes until they start to turn gold. Leave to cool and they're ready!
Advice: Placing the pastry in the fridge makes it easier to cut up. You can use all sorts of toppings for this recipe: salmon/cream, ham/mustard, tuna/fromage frais, etc. You can also freeze the palm leaves in advance, then cook them without defrosting, 20 minutes at 180°C.

User comments

 
another free recipe every day






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