1 17.3-ounce package puff pastry, thawed
All-purpose flour, for work surface
2 tablespoons extra-virgin olive oil
6 tablespoons black olive paste or sun-dried tomato paste
6 tablespoons grated Parmesan cheese
6 tablespoons chopped fresh herbs (such as thyme, sage, and oregano)
½ teaspoon coarse salt
1 large egg yolk
1 teaspoon water
1. Roll out 1 sheet thawed puff pastry on a lightly floured work surface to a rectangle about 1/8-inch thick. Smear with half of the olive oil and half of the olive paste. Sprinkle with half of the Parmesan, herbs and salt. Roll both long edges of the pastry into the center, making sure the cylinder is tight and even. Wrap in plastic, and refrigerate until slightly firm, about 20 minutes. Repeat with remaining ingredients. (Rolls can be frozen at this point for up to a month. When ready to bake, remove from freezer and let stand at room temperature until a sharp knife slices through the rolls without smooshing them.)
2. Heat oven to 425°, with racks in upper and lower thirds. Cut dough crosswise into 1/4-inch-thick slices. Place slices 2 inches apart on 2 large baking sheets lined with parchment paper. Refrigerate until firm, about 30 minutes. In a bowl, whisk together egg yolk and water. Brush tops of palmiers with egg wash. Bake until golden brown, about 25 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before serving.
Makes about 4 dozen
Classic palmiers, also known as "palm leaves" or "elephant ears" are rolled up puff pastry filled with cinnamon sugar, and served with coffee or tea.
Sometimes however I like to give them a savory kick. These are addicting, so count on allotting several per person, especially if there is wine involved!