Puttanesca Palmiers
The sassy Neapolitan pasta sauce nestles between layers of puff pastry to create a spectacularly unique appetizer.
Ingredients
3 tablespoons garlic paste
4 anchovy filets
2 teaspoons tomato paste
3/4 cup pitted kalamata olives
1 tablespoon capers, drained and rinsed
1 sheet of raw puff pastry (10" x 15")
1/2 cup grated Parmesan
1 beaten egg
Instructions
Preheat oven to 400F.
Add all ingredients except Parmesan to a food processor and pulse until fully combined.
Place puff pastry on a lightly floured surface. Spread puttanesca filling over pastry in an even layer, spreading to edges.
Sprinkle the Parmesan over the filling.
Fold the left and right sides of the pastry to the middle, then fold each side of the dough again length-wise to the middle, sandwiching the first folds inside. Finally, stack the left side over the right side to make one long, flat log of dough.
Cover the log with plastic wrap and refrigerate for 30 minutes.
Transfer the log to a flat surface and trim off the ends of the pastry. Slice into ½-inch rounds and place each round on a parchment-lined baking sheet at least 2" apart.
Combine beaten egg with a tablespoon of water and lightly brush the egg mixture on the outer edges of pastry, avoiding filling in the middle. Bake palmiers for 10 minutes. Reduce temperature to 350F and bake until puffy and golden, 20–30 more minutes.
Puttanesca Palmiers
Ingredients
Instructions
- Preheat oven to 400F.
- Add all ingredients except Parmesan to a food processor and pulse until fully combined.
- Place puff pastry on a lightly floured surface. Spread puttanesca filling over pastry in an even layer, spreading to edges.
- Sprinkle the Parmesan over the filling.
- Fold the left and right sides of the pastry to the middle, then fold each side of the dough again length-wise to the middle, sandwiching the first folds inside. Finally, stack the left side over the right side to make one long, flat log of dough.
- Cover the log with plastic wrap and refrigerate for 30 minutes.
- Transfer the log to a flat surface and trim off the ends of the pastry. Slice into ½-inch rounds and place each round on a parchment-lined baking sheet at least 2" apart.
- Combine beaten egg with a tablespoon of water and lightly brush the egg mixture on the outer edges of pastry, avoiding filling in the middle. Bake palmiers for 10 minutes. Reduce temperature to 350F and bake until puffy and golden, 20–30 more minutes.
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