Savory Palmiers Two Ways

Palmiers look incredibly impressive when, in fact, they are incredibly easy to make.
Here are two classic variations on perfect finger food for a cocktail party. You can choose between sun-dried tomato and basil palmiers or black olive and pine nuts palmiers. But you should probably just make them both.

Savory Palmiers Two Ways [Vegan]

Ingredients

For the Sundried Tomato and Basil Palmiers:

• 2 sheet vegan puff pastry, defrosted
• 8.8 ounces sun-dried tomatoes in olive oil, chopped
• 3 cloves garlic, chopped
• 1 ounce basil leaves, chopped
• 1/2 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 1/4 cup vegan parmesan
• 1 tablespoon quinoa milk to glaze

For the Black Olive and Pine Nuts Palmiers:

• 2 sheet vegan puff pastry, defrosted
• 1 cup black olives, pitted
• 2 tablespoons capers, drained
• 4 medium cloves garlic
• 1/3 ounce basil leaves
• 1/2 teaspoon dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/5 cup olive oil
• 1/4 teaspoon sea salt
• 2 teaspoons green tabasco
• A handful of toasted pine nuts
• 1 tablespoon quinoa milk to glaze the pastry

Preparation

To Make the Sundried Tomato and Basil Palmiers:

1. Preheat the oven to 400 °F.
2. Place the sun-dried tomatoes and garlic in the food processor fitted and process for 30 seconds.
3. Add the basil, parmesan, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed.
4. On a large sheet of cling wrap, place your sheet of puff pastry.
5. Using a rolling pin, lightly roll the dough. With a knife, spread half of the paste over the top of the puff pastry. Fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch and press them gently together to secure the edges. Then wrap the pastry with the same cling foil you have used to roll the pastry on and chill for at least 30 minutes or overnight.
6. Repeat the same with the other puff pastry sheet.
7. Cut the prepared rolls of puff pastry into 1/4-inch thick slices and place them face up with space to rise. Brush each piece slightly with quinoa milk and place in the oven.
8. Bake them for 15 to 17 minutes, until golden brown.

To Make the Black Olive and Pine Nuts Palmiers:

1. Preheat the oven to 400°F.
2. Place all the ingredients in a food processor and mix them until they are pureed. Then, set it aside.
3. On a large sheet of cling foil, place your sheet of puff pastry.
4. Using a rolling pin, lightly roll the dough. With a knife, spread half of the paste over the top of the puff pastry and sprinkle with pine nuts. Fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch and press them gently together to secure the edges. Then wrap the pastry with the same cling foil you have used to roll the pastry on and chill for at least 30 minutes or overnight.
5. Repeat the same with the other puff pastry sheet.
6. Cut the prepared rolls of puff pastry into 1/4 thick slices and place them face up with room to rise. Brush each piece slightly with the quinoa milk and place in the oven.
7. Bake for 15 to 17 minutes, until golden brown.

https://www.onegreenplanet.org/vegan-recipe/savory-palmiers-two-ways/?TB_iframe=true