Harissa and pine nut palmiers
- December 2019
- Makes about 60 mini palmiers
- Hands-on time 15 min, oven time 10-15 min
The perfect snack or mini starter before the main course, these harissa and pine nut palmiers are irresistibly moreish and will sure go down a treat at any gathering.
Looking for a meatier version? Take a look at our sausage and sage palmier recipe.
- Vegetarian recipes
- 1.9g (0.8g saturated)
- 1.8g (0.1g sugars)
- 320g ready-rolled all-butter puff pastry sheet
- 2 tbsp Belazu Rose Harissa Paste or Belazu Apricot Harissa Paste
- 30g pine nuts, toasted in a dry pan
- 2 tbsp freshly grated parmesan or vegetarian alternative
- 1 medium free-range egg, beaten
You’ll also need
- 2 large baking sheets lined with reusable non-stick liners
- Unroll the pastry sheet and cut in half lengthways to create 2 long strips. Spread with the harissa almost to the edges of each, then sprinkle with the pine nuts and most of the cheese.
- Starting from a long edge, roll up the pastry until it reaches the centre, then stop and roll the other long edge into the centre so both rolls meet. Brush a little beaten egg down the middle onto each pastry roll, then gently press the rolls together to stick. Repeat with the second pastry sheet. Put them both on a board, brush all over with beaten egg, then chill for 10 minutes (see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Using a sharp serrated knife, cut the pastry rolls into 1cm slices (you should get about 30 from each one). Arrange the palmiers on the lined baking sheets, sprinkle with the remaining cheese, then bake for 10-15 minutes until golden and puffed. Serve warm or at room temperature (see Make Ahead).
Make to the end of step 2 up to 2 days ahead, then chill. The baked palmiers will keep in an airtight container for up to 3 days.
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