An easy little canapé – crab, tomato and cayenne palmiers. Slightly tweaked from a recipe I found on Delicious here.
Palmier is French for ‘palm’, the leaf of this tropical tree is where these delightful pastries take their name from. Interestingly, they seem to have some sort of sweet or savoury variation across the world whether that’s glazed with honey in Puerto Rico or in Spain topped with coconut.
I have opted for a savoury version here with a little cayenne…
And it’s super easy to make, just mix some crabmeat, plum cherry tomatoes, cayenne pepper, mustard and grated cheddar and season with a little salt and pepper.
Spread the mixture onto a puff pastry sheet, slice thinly, roll like a scroll and pop into the oven. Et voila
Serves 6
Prep 15 mins + 30 mins of chilling time
Cook 25 mins
Total 40 mins
Ingredients
100g plum cherry tomatoes, deseeded and finely chopped
100g white crabmeat
1/4 tsp cayenne pepper
1/2 tsp mustard powder
50g mild cheddar cheese, grated
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
320g ready rolled all butter puff pastry
1 medium free range egg, beaten
Method
In a medium sized bowl mix cherry tomatoes, crabmeat, cayenne, mustard and cheddar. Squeeze over lemon juice and season with salt and pepper.
Spread the mixture evenly over the puff pastry sheet leaving 1cm around the edges. Roll the pastry up to the middle, place the widest side of the pastry in front of you and roll to the middle then flip it round and repeat (it should look like a long scroll).
Gently push the scrolls together, turn over and cover in cling film. Put in the freezer for 30 minutes.
Preheat the oven to 200°C/180°C fan/gas 6. Bring the pastry log out of the freezer and brush all over with the beaten egg.
Slice thinly with a sharp thin knife dusted with flour (roughly 0.5cm per slice) and place on a baking tray lined with greaseproof paper. Glaze and brush each palmier again with the beaten egg. Bake for 20-25 or until golden brown, it’s best served warm : )
