400g ready-to-roll puff pastry
¼ cup grated Parmesan
50g pitted olives, chopped
6 thyme sprigs
1 large egg, lightly beaten with 1T water
Preheat the oven to 200ºC and line a tray with baking paper. Unroll the puff pastry on a lightly floured surface and gently press it out with a rolling pin until even.
Sprinkle the Parmesan over the pastry in an even layer. Repeat this process with the olives and scatter the thyme leaves on top.
Gently press the Parmesan, olives and thyme into the pastry with the rolling pin.
As tightly as possible, roll both ends of the pastry inward, to meet in the middle. Unroll slightly and brush the meeting points with a little of the beaten egg mixture.
Re-roll and press together lightly to secure into a log shape. Wrap the pastry log in clingfilm and refrigerate for about 20 to 30 minutes.
Use a serrated knife to cut 1cm-thick slices, and roll each one out slightly to a thickness of about half a centimetre.
Lay the palmiers on the prepared baking tray, allowing 3cm to 4cm between each, for expansion.
Brush them with the beaten egg mixture and bake for 15 to 20 minutes, until golden brown. Allow to cool on a wire rack and serve immediately.
Originally published in HL April 2012