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Savoury Palmiers with Double Cream Brie

Savoury Palmiers with Double Cream Brie

Sheer elegance with a smooth twist – our recipe for Savoury Palmiers with Olive Tapenade and Double Cream Brie is sure to take center stage as an appetizer or classy picnic snack. Swirled with a homemade tapenade, gold-hued puff pastry provides a crisp crust and delicate contrast next to strong-natured anchovies, garlic and olives.

30 min 4 servings
Salty Sour

ingredients

  • 150 g Castello® Double Cream Brie
  • 100 g black olives, pitted
  • 2 garlic cloves
  • 2 anchovies
  • 3 tbsp olive oil
  • ½ juice of a lemon
  • 1 sprig thyme
  • 1 pack puff pastry

preparation

1. Preheat the oven to 200°C.

2. In a food processor, or with a stick mixer, blend the black olives with olive oil, anchovies, garlic and fresh thyme until you have a smooth tapenade.

3. Roll out a sheet of puff pastry and smear it with the olive tapenade.

4. Cut thin slices of Castello® Double Cream Brie and place evenly over the sheet of puff pastry.

5. Roll the puff pastry from each side until the two rolls meet in the middle – forming two even-sized rolls.

6. Cut the roll into slices (1 cm thick) so you can see the nice butterfly pattern of the roll.

7. Place on a baking tray and bake for 15 minutes at 200°C – or until the palmiers are nice and golden.