Green Tomato & Espelette Chilli Marmalade Palmiers – recipe
This recipe for Palmiers is a real cheat’s recipe for presenting striking and delicious nibbles to go with cocktails. I have used Green Tomato & Espelette Chilli Marmalade here, but any of the savoury marmalades from the East India Company would work just as well. Hardly any effort for a great result.
Palmiers are flaky cookies which are usually sweet but these savoury ones work better as a canapé before dinner. Make them on the day they are baked for best texture.
Espelette Chilli is a variety of chilli grown near the French border in the Basque region of Spain. It’s prized for its heat and fruity flavour.
Ingredients:
Puff pastry – good quality, made with butter. This could be from scraps left over from making a pie or tarts.
Enough savoury marmalade to spread in a thin layer over the pastry.
Method:
Heat the oven to 180°C and line a baking sheet with non-stick paper.
Roll out the pastry to a rectangle; spread the marmalade over the surface in a thin layer.
Roll up from one of the longer sides to the middle and then do the same to the other side, creating two touching coils.
Cut the roll into slices of around 5mm wide. These slices might flatten a little, but you can re-shape them when you put them on the baking sheet.
Arrange on the baking sheet with plenty of space around them, as they will expand a little.
Bake for a few minutes until golden brown. Remove from the oven and cool on a rack.
Enjoy with cocktails.
Recipe by Chrissie Walker © 2018
