Not long ago, my sister sent me this magazine.
She lives in Nebraska. I live in Madrid. What a delight to find a magazine in English! I don’t mind the Spanish magazines but a magazine about tea in English? And in my mailbox on a random Tuesday afternoon?Yes, please!
This recipe caught my attention immediately although I seriously doubted it would go well with tea. I don’t mind saying I am wrong and it is also a great appetizer for any occasion! The mixture of honey, mustard, olives and walnuts is divine! You be the judge.
Walnut olive palmiers
Bake 13-15 minutes
1 sheet puff pastry
1/2 cup finely chopped green olives [I used black and whizzed them for 30 seconds]
1/4 cup finely chopped toasted walnuts
1 tblsp thyme
1/2 cup shredded fontina cheese [used Gouda]
1/2 teaspoon pepper
1 large egg
1 tblsp water
3 tblsp mustard [I used whole grain Dijon]
Salt and pepper
Preheat oven to 400°
Line a rimmed baking sheet with parchment paper. Set aside.
Let puff pastry thaw until it is pliable but retains some firmness. (It will be easier to roll up that way). Place it on the work surface and sprinkle with olives, walnuts, thyme,cheese and pepper leaving a 1 inch border around the edges.
[*I left too much of a border the first time making it, but the photo gives you an idea]
Beginning at one short end, roll up firmly, encasing ingredients.
Using a serrated knife, cut roll into 1/2 inch slices. Place slices 2 inches apart on prepared baking tray.
In a small bowl combine egg and water, whisking well. Brush the tops with the egg wash.
Bake until golden brown, 13-15 minutes.
In a small bowl, combine mustard and honey, stirring to blend. Brush warm pastries with glaze.
Enjoy! Xxxxx Natascha