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» Perfect palmiers with pistounade from Provence
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Receta Perfect palmiers with pistounade from Provence
de
Jeanne Horak-Druiff
Calificación:
4.0
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Ingredientes
1 roll of ready made puff pastry
About 100g Pistounade
4 Tbsp grated Pecorino cheese
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Jeanne Horak-Druiff
Reino Unido
Inscribió Viernes, 12 de Marzo de 2010
Cocinero Intermedio
157 recetas
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ace%20in%20the%20freezer%20for%2030%20minutes.%20%20(If%20you%20are%20making%20the%20roll%20well%20in%20advance,%20refrigerate%20it%20but%20then%20put%20it%20in%20the%20freezer%20for%2030%20mins%20before%20slicing).%3C/p%3E%3Cp%3EWhen%20ready%20to%20bake,%20pre-heat%20the%20oven%20to%20200C%20and%20remove%20the%20pastry%20roll%20from%20the%20freezer.%20%20Slice%20in%201/2cm%20thick%20slices%20and%20lay%20the%20slices%20out%20on%20an%20ungreased%20baking%20sheet,%20leaving%20space%20in%20between%20for%20expansion.%20Bake%20in%20the%20pre-heated%20oven%20for%20about%2010-15%20minutes%20or%20until%20puffy%20and%20golden.%20%20Serve%20hot%20with%20drinks.%3C/p%3E%3Cp%3EVariations:%20%20instead%20of%20pistounade,%20try%20sun-dried%20tomato%20pesto,%20basil%20pesto%20or%20black%20olive%20tapenade.%20%20You%20can%20also%20use%20just%20or%20finely%20grated%20hard%20cheese,%20but%20moisten%20the%20pastry%20with%20a%20little%20olive%20oil%20or%20water%20first%20so%20that%20the%20cheese%20sticks%20to%20the%20pastry%20while%20rolling.%3C/p%3E){kind=link}