These palmiers make a great appetizer or try as a gourmet twist to your normal dinner bread.
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 425°F.
2. To make the tapenade: Roast 2 red peppers on grill or under broiler until blistered. When cool enough to handle, peel and seed. Coarsely chop and put into food processor with sundried tomatoes (drained), parsley, garlic clove, Kalamata olives, walnuts, balsamic vinegar and olive oil. Blend until you have a course tapenade.
3. Unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and cut the pastry in half by making a cut on the long side of the pastry.
4. Spread half the tapenade over one pastry piece, folding in the long edges on each side by approx. 1.5 in. Continue to do this twice more until you have a palmier shape. Brush the pastry with egg wash and then press the two sides together in the center until you have a long roll. Wrap in plastic film and chill in refrigerator. Repeat with second half of pastry.
5. After chilled, remove the pastry from the fridge and with a sharp knife, cut the rolls into approx. 15 slices per roll, laying cut side up on baking sheet and glaze with egg wash.
6. Bake for 10-12 minutes until golden brown.