Options

Format:
Include:
PRINT
Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Sun-Dried Tomato Palmiers

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.

Cooking Light DECEMBER 2011

  • Yield: Serves 10 (serving size: 2 palmiers)
  • Hands-on:19 Minutes
  • Total:54 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 12.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 5.8g
  • Protein: 2g
  • Carbohydrate: 12.1g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 158mg
  • Calcium: 6mg
advertisement

Go to full version of

Sun-Dried Tomato Palmiers recipe

advertisement