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Palmiers, Tahini And Chile (P, TNT)
Source: Unknown
Yield: 32

1/2 cup tahini (I used hummus which was excellent)
1 fresh red chile, seeded and finely chopped
1/2 teaspoon paprika
2 sheets ready rolled puff pastry, thawed

Preheat the oven to 400°F.

Put the tahini, chile, and paprika in a bowl. Season with some salt and stir to combine. Spread half the paste evenly over each pastry sheet, making sure the paste goes all the way to the edges.

Take one pastry sheet and fold from the opposite sides until the folds meet in the middle. Then fold one side over the other to resemble a closed book. Repeat with the remaining pastry sheet. Refrigerate the pastry at this stage for at least 30 minutes.

Cut the pastry into 1/2" slices. Cover two baking trays with baking paper and place the palmiers on them. Making sure they are not too close as they will spread.

Bake the palmiers for 10 to 12 minutes on one side and them flip over and bake for another 5 to 6 minutes until golden and cooked through. Serve at room temperature.

Note: To freeze, place uncooked palmiers on a tray and freeze until firm, then seal in plastic bags. Allow to thaw and cook as above. Cooked palmiers can be stored in airtight container up to 1 week. If soften, recrisp in a moderate oven for 3 to 5 minutes. Cool on wire rack.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A