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1
Preheat oven to 200C Line a baking tray with non-stick baking paper.
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2
Process the cashews until small pieces in a food processor.
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3
Drain the olives and process with the cashews, add the oil to make a nice spreadable consistency.
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4
You can add more oil if you want a smoother pesto but I like it a bit chunky.
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5
Spread 1/5 of the pesto onto a sheet of pastry.
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6
Sprinkle with parmesan cheese.
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7
Roll one half of the pastry into the middle, then roll the other half into the middle to meet it.
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8
Wrap with clingwrap and refrigerate while you prepare the other palmier logs.
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9
After chilling the logs well, slice the logs into thin slices (1/2-1cm).
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10
Place pastry slices, cut-side up, on prepared tray, allowing room for spreading.
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11
Brush with egg wash or milk.
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12
Bake in preheated oven for 10 minutes.
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13
Remove from oven.
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14
Turn palmiers over, brush again, and bake for a further 4-5 minutes or until golden brown and puffed.
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15
Remove from oven.
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16
Serve warm or at room temperature (better warm in my opinion!
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17
).
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18
Notes & tips.
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19
You can prepare this recipe to the end of step 7 up to 1 day ahead.
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20
Cover and store in the fridge.
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21
Continue from step 4 up to 3 hours ahead.
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22
Transport tip: Transport cooked palmiers in an airtight container.
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23
At destination, preheat oven to 180C Place palmiers on a baking tray and cook in oven for 5 minutes or until warmed through.
