Have you ever tried Savory Palmier Cookies? Sure, you’ve heard Savory Cookies or Palmier Cookies? Through this one, you know how to make Savory Palmier Cookies.
These cookies are so versatile spread them with whatever filling you choose. A little cheese sprinkled over the olives works well. Palmiers are best served slightly warm, however, if this is possible, room temperature is fine, too.
We can make 20 Savory Palmier Cookies from this recipe.
- 9 oz/250 g ready-mad puff pastry. thawed if frozen.
- 2 tbsp pesto
- Generous 1/4 cup/50 g pitted black olives, finely chopped.
First, we preheat the oven to 400F/200C. Roll out the pastry on a lightly floured counter to form a 10×12-in/25×30-cm rectangle. Trim the edges with sharp knife.
Next, spread the pesto in a thin layer all over the pastry, taking care to go right to the edges. Sprinkle with the chopped olives. With the long side facing you, fold about 3 in/7.5 cm of the shorter sides of the pastry so that they reach about halfway toward the center. Fold again so that they just meet in the center. Lightly dampen the pastry with a little water and fold again in half down the center.
After that, using a sharp knife, cut the roll into about 20 thin slices and arrange cut-side down, well spaced, on the baking sheets.
Finally, bake for 10 minutes, then turn them over and bake until golden and crisp, 5 to 8 minutes. Transfer to a wire rack to cool.
Savory Palmier Cookies