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Savoury palmiers with olive tapenade and Extra Creamy Brie

Savoury palmiers with olive tapenade and Extra Creamy Brie

Cook 30 min 4 servings

Portrayed in sheer elegance with a smooth twist – our recipe for Savoury Palmiers with Olive Tapenade is sure to take centre stage as an appetiser or entrée. Swirled with a coating of homemade tapenade, gold-hued puff pastry provides a crisp crust and delicate contrast next to strong-natured anchovies, garlic and olives.

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Preheat the oven to 200C. Blend black olives with olive oil, anchovies, garlic and fresh thyme until you have a smooth tapenade. Roll out a sheet of puff pastry and smear it with the olive tapenade. Cut thin slices of Castello Creamy White and place evenly over the sheet of puff pastry. Roll the puff pastry from each side until the two rolls meet in the middle – forming two even-sized rolls. Cut the roll into slices (1 cm) so you can see the nice butterfly space of the roll. Place on a baking tray and bake for 15 minutes at 200C – or until the palmiers are nice and golden.