Fresh Olive Oil and Sea Salt Palmiers
Crisp savory palmiers made with puff pastry, olive oil and flaky salt are an easy snack to bake for drinks or a simple appetizer.
Prep 15 min · Cook 15 min · Total 1 hr 10 min · Makes about 48 palmiers
Ingredients
- 1 sheet of puff pastry, rolled out to 12 inches by 12 inches, very cold
- 2 tablespoons extra virgin olive oil
- 1 teaspoon of flaked sea salt, like Maldon
Directions
- Roll the pastry into a 12-inch square. Drizzle the olive oil over the surface, then spread it evenly with a pastry brush. Sprinkle the salt across the pastry. Begin on one side and roll the dough toward the middle; do the same from the opposite side so the 2 rolls touch in the center. Cover the pastry log with plastic wrap and chill it in the refrigerator for 30 minutes.
- Heat the oven to 400 degrees F. With a very sharp serrated knife, cut the chilled log into 1/4-inch coins; if the ends look uneven, trim them off first. Arrange the slices on a baking sheet in a well-spaced single layer. You may need to bake them in 2 batches. Bake for 10 to 15 minutes, until the pastry is puffed and golden. Once they come out of the oven, gently turn them over, brush with a little olive oil, and finish with coarse sea salt. Let them cool on the baking tray, then stack them on a plate and serve with chilled white wine.