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Palmiers with tomatoes and olives

Preparation time: 15 minutes

Baking time: 15-20 minutes

Ingredients (for 2 sheets of puff pastry)
1 packet of puff pastry
6-8 tbsps. Tomato Paste KYKNOS
20-30 black olives (finely chopped)
5-6 sun-dried tomatoes (finely chopped)
Freshly ground pepper
Olive oil
½ bunch of parsley (finely chopped)
1 egg (beaten)

In a deep bowl, mix the olives, the sun-dried tomatoes, the parsley, some pepper and olive oil. In another vessel, pour the Tomato Paste KYKNOS with some hot water, olive oil and pepper and mix well.
Spread the puff pastry leaves on a clean and floured kitchen counter and spread them with the paste. Distribute the filling mixture evenly on top. Turn inwards the two opposite sides of each sheet, so as to make two rolls that will meet in the center.
Brush with the beaten egg all the points where the two rolls meet. Cover the food with a plastic wrap. Place them in the refrigerator or even better in the freezer for about 20 minutes. Then cut into slices about 1 cm thick and place on an oven pan or a baking sheet lined with baking paper.
Brush them with the beaten egg and bake them in a preheated oven at 200 degrees for about 15-20 minutes, until golden brown.

For a different and richer taste, we can add to the filling ingredients chopped multi-colored peppers, even grated feta or some other white cheese.