Sun-Dried Tomato Palmiers

Sun-Dried Tomato Palmiers Recipe
Photo: Johnny Autry; Styling: Cindy Barr
You can either thaw the puff pastry in the fridge overnight or leave it out at room temperature for 1 to 2 hours until it's pliable.

Yield:

Serves 10 (serving size: 2 palmiers)

Recipe from

Recipe Time

Hands-on: 19 Minutes
Total: 54 Minutes

Nutritional Information

Calories 168
Fat 12.5 g
Satfat 1.7 g
Monofat 4.4 g
Polyfat 5.8 g
Protein 2 g
Carbohydrate 12.1 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 158 mg
Calcium 6 mg

Ingredients

1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
4 oil-packed sun-dried tomatoes, drained
1/2 cup pitted kalamata olives
1 garlic clove, minced
1 sheet frozen puff pastry dough, thawed

Preparation

1. Place first 5 ingredients in a mini chopper; process until finely chopped.

2. Unfold dough, and roll to a 10 x 9-inch rectangle. Spread the tomato mixture over dough, leaving a 1/2-inch border. Roll up long sides of dough, jelly-roll fashion, until they meet in the middle. Chill 20 minutes.

3. Preheat oven to 400°.

4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 15 minutes or until lightly browned.

Note:

Ann Taylor Pittman,

December 2011
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