I like palmiers especially for appetizers — they are so versatile you can make them sweet or savory, and they are very easy to prepare.
Recently I made them with olive tapenade filling for a quick late afternoon snack since we were going to have dinner a little later than usual.
I was having a little fun with my grandsons while I was making the palmiers and told them they were sometimes called elephant ears. They laughed (thank goodness for grandchildren since no one else was paying attention to me) but they were not quite sure they should be eating elephant ears.
Since they were watching me do the prep work and I enlisted their help with the rolling they decided it was o.k. to taste them since they didn’t see a real elephant lurking around the kitchen.
This particular recipe doesn’t need exact measurements or ingredients since you can use your favorite olives, or any combination of ingredients you choose. I usually use my judgment with this type of recipe.
Savory Palmiers With Olive Tapenade
- 2 sheets of Puff Pastry (Pepperidge Farms from the freezer section)
- Olive Tapenade (use your favorite jarred tapenade - or make your own)
To make olive tapenade add the following ingredients to a blender or small bowl of food processor and pulse until all ingredients are finely chopped
- 3 cups of olives chopped (use a variety of your favorite olives)
- small garlic clove chopped
- add 1 tsp. anchiovy paste
- 2-4 Sundried tomatoes chopped (optional)
- pepper &
- 1-2 tsp. of your favorite herbs (thyme/oregano)
- drizzle 2 TBLS. of oil into bowl and pulse to chop all ingredients
These palmiers make a great appetizer for any party. If using olive tapenade for the filling you can serve them at room temperature. They do not require heating or refrigeration for game day.
If you like to engage the kids in the kitchen this recipe is one they will have fun making with you especially if you use their favorite ingredients.