At 16 months, my sweet Baby C has officially been upgraded to Little C. Although with the way this girl is trucking through pant lengths (I cringe on the playground–I swear I’m not trying to make my kid look like a hapless geek with highwaters on purpose, people! They fit fine yesterday!) we may have to come up with another nickname. Anyway, she’s already developing her own particular brand of logic like all little kids do, funny ways of getting from point A to point B that leave us highly intelligent, efficient grown-up types chuckling and shaking our heads, because, you know, we’re so smart and all that we don’t need to invent gimmicks to complete a task.
Like how I got all seven years old with myself other day, pretending I had been recruited to an Olympic Tiny Dough Ball-Rolling Team in order to get through the incredibly arduous, albeit delicious result-yielding, task of making the topping for this really great crumb cake. I hope you’re happy with it. I did it for you.
So as I’ve said before, I am totally obsessed with PBS’s America’s Test Kitchen. It appeals to my detail-loving, Type A side. Recipes from this show and its cookbooks rarely fail, if ever, and if they do, you can be pretty sure that it’s you that sucks, never the recipe. I like that. I can appreciate the authority of an ATK recipe, even if I know that it will probably never involve the easiest way of getting to a finished product. So I went into this crumb cake with the knowledge that one of the steps would take some time. The kind of time that allows you to contemplate big, Oprah-esque Life Questions while rolling tiny dough balls, like, Hmmm, whatever happened to that turquoise v-neck sweater? I really liked that sweater! I need to figure out where that thing went. The sleeves were the perfect length.
But happily, the rest of this cake is actually really easy–basic, even–and the end result is certainly worth the trouble.
That cranky, needy, relentless bowl of hand-formed pebble-sized crumbs bakes up into a fantastically thick layer of crunchy-yet-tender edible cobblestones, like a blanket of little brown sugar shortbread cookies. And underneath is a dense, moist, buttery cake, rich with vanilla. It’s reminiscent of the mile-high crumb cakes you’ll find in old world, family-owned bakeries, the kind of thing that just feels so nice with a cup of coffee.
You really can’t go wrong with this cake. It’s the perfect kind of All-Day Cake to keep on the counter–a piece with breakfast, a bit with afternoon tea, a little extra sliver after dinner, etc. And if you have kids around that aren’t of the age where everything, regardless of origin, is deemed fit for eating, then their curious little hands will be perfect candidates for forming the crumb topping for you. Just tell them they could be an Olympic medalist if they do it fast enough! It worked on me, anyway.
For the crumb topping:
1/3 cup granulated sugar
1/3 cup dark brown sugar
1/8 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted, still warm
1 3/4 cups cake flour
For the cake:
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1/3 cup buttermilk, at room temperature
Set an oven rack to the upper-middle position and preheat the oven to 325 degrees. Spray an 8-inch square baking dish with nonstick cooking spray and line it with a strip of parchment paper or aluminum foil that is just shy of the width of the dish and long enough to overhang the sides of the dish. Spray the parchment paper with nonstick spray as well.
In a medium bowl, stir together all the ingredients for the crumb topping until they form a smooth dough. Let the dough rest for 10 minutes while you prepare the cake.
In the bowl of an electric mixer, stir together the cake flour, sugar, baking soda and salt at low speed. With the mixer running on low, add the butter chunks one at a time, letting each one incorporate into the dry ingredients before adding another. When the mixture resembles even, moist crumbs, add the egg, egg yolk, vanilla and buttermilk, and increase the speed to medium. Beat until the batter is light and fluffy, about 2 minutes. Scrape the batter into the prepared pan.
Break apart the crumb topping into large pea-sized pieces, rolling them slightly in between your fingertips to get them to hold their shape. Spread the crumbs in even layer over the batter. Bake until the crumbs are golden and a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Lift the cake out of the pan using the parchment handles. Dust with confectioners’ sugar just before serving.
Happy New Year, darling readers! I hope you had a fabulous time celebrating with family and friends. I told you my big plans involved couching it in my stretchy yoga pants with a glass (or three) of Prosecco. Well, the couch and attire was a go, but unfortunately the bubbly was traded for a steaming cup of Theraflu and my poor husband rang in the New Year alone as I was knocked out cold by 9:30. Rock. Star.
But! One of the bonuses of forcing myself to sloooow dooown earlier in the day was that I got to leaf through cookbooks and long-bookmarked recipes and found one for a delightfully ambrosial and surprisingly virtuous strawberry mousse, just perfect for resetting after the holiday feast-fest and starting off the New Year right. Which is to say that I will be getting all up in your face with a buttery crumb cake before you can say “low fat”. So don’t worry, I’m not going to get all Susan Powter on you in 2010. But this mousse came out so dreamy and lovely that I just had to share it with you, virtue be damned.
This recipe is adapted from Nick Malgieri, he of phenomenal dessert cookbooks and recipes of all sorts. My love for his work comes very close to my near restraining-order-sized love for Lynne Rossetto Kasper and my coveting of all things Ina Garten. I celebrate his Entire. Catalogue. (name that movie!).
So I knew this recipe would at least be good, and that Malgieri wouldn’t let a silly thing like lightening up a dessert get in the way of great flavor and texture, even a mousse, which is classically based on lots of egg yolks and whipped cream. And that definitely was true. This mousse is cloud-like, creamy and has huge strawberry flavor with just a few grams of fat and a wee bit of sugar. And, if you’re counting, a good amount of protein and fiber as well. With some fresh strawberry slices added before serving, the whole thing feels like a simply delicious, edible spa treatment. Everyone together now: spoon, inhale, exhale, ahhhhh…
Virtuous Strawberry Mousse
Adapted from Perfect Light Desserts
Fresh or frozen berries can be used for this recipe. Experiment with other fruits with this formula and switch out the liqueurs accordingly raspberries (framboise), peaches (peach Schnapps) and cherries would be especially good. Be sure to use a small bowl for whipping the egg whites–it can be nearly impossible to get enough air into them if they’re spread out in too large of a bowl. This recipe doubles easily.
2 cups (1 pint) whole strawberries, rinsed and hulled, fresh or thawed and drained frozen
1 teaspoon fresh lemon juice
1 1/2 teaspoons Kirsch (a clear cherry Brandy, optional)
2 1/2 tablespoons cold water
1 1/4 teaspoons unflavored powdered gelatin
1 cup low-fat ricotta cheese
1/3 cup egg whites (from about 2 large eggs)
Pinch of salt
1/4 cup sugar
1 cup sliced fresh strawberries, for serving
In a blender, finely puree the 2 cups of whole strawberries. Pour the puree into a small saucepan and simmer over medium-high heat until the puree is reduced to about 3/4 cup. Stir in the lemon juice and Kirsch and cool to room temperature (pouring it into a chilled bowl will move the cooling along quickly).
Place the water in a small, microwave-safe bowl and sprinkle the gelatin over the water. Let it soak for about 5 minutes.
When the strawberry puree has cooled, pour it back into the blender, along with the ricotta. Heat the bloomed gelatin in the microwave on high for about 15 seconds or until the gelatin is melted and clear when stirred. Add the melted gelatin to the blender and blend on the highest speed for 1 full minute, stopping to scrape down the pitcher if necessary. Pour the strawberry mixture into a large bowl.
Half-fill a small saucepan with water and set it to simmer over medium heat. In a small, heatproof metal bowl, whisk together the egg whites, salt and sugar. When the water is simmering, place the bowl over the pan and gently whisk until the egg whites are hot to the touch and the sugar has dissolved.
Beat the egg whites with an electric mixer on high speed until the egg whites form a stiff, glossy meringue and the bowl had cooled completely–it should not be warm at all. Gently whisk the meringue into the strawberry mixture until no traces of white remain (a whisk can help with blending). Spoon the mousse into 4 dessert dishes, cover with plastic wrap and refrigerate until ready to serve, at least one hour. Top the mousse with the strawberry slices just before serving. The mousse can be made up to one day ahead.
We-hel-helll…I can’t believe 2009 is on the way out, can you? What a year! And I’m not just referring to the fact that I’ve spent most of it with a tiny person clinging to my jeans. I mean because of you guys. After stepping up the work here this year, I’ve gotten to know so many of you who come visit this space through your comments and e-mails. Thank you for being so awesome!
Also, if you are way more interesting than I am and will be hosting or attending some fabulous, fanciful New Years’ festivities, here’s some suggestions for the occasion from the Piece of Cake kitchen. I will be thinking of you from my big couch, in my stretchy yoga pants, Prosecco in hand. Have fun, be safe, and I’ll see you back here in 2010!
1. You suddenly realize you are drunk in front of your future in-laws.
2. The doctor says, “I think we need to try forceps.”
3. You are mid-recipe for these completely insane Chocolate-Peanut Butter Crumble Bars.
If the name alone doesn’t get you into all sorts of trouble, then maybe a rundown of what we’re dealing with here will: a chewy, nutty, oatmeal cookie-like base, a salty-sweet streusel topping studded with chocolate bits, and to hold it all together, a layer of what basically translates to peanut butter caramel hovering in between. Oh, I said it. Like a young lady who drinks her face off in front of her future in-laws, I said it.
Now, I know you may be thinking to yourself, “Sweet Lord, Shauna, you’re throwing something with chocolate and and peanut butter and sweetened condensed milk at us four days after Christmas?!” Just hear me out, okay? Yes, these bars are crazy, I know that. But! They came out of a need to clear out the few last bits of goodies that were acquired from weeks of holiday baking and entertaining–some half-consumed bags and bars of chocolate, leftover nuts from cocktail noshing, that sort of thing. So these bars are resourceful! These bars are green, people! They are also chockful of health! Heart-healthy nuts and oats, guys!
Also, there’s only a couple days left to ride that cushy denial train until we arrive at the New Year and skinny jean-fitting reality comes crashing down on us. Won’t you join me? All aboard!
You truly can make this recipe all your own. I’ve listed some suggestions, but go with whatever varieties of chocolate and nuts you happen to have on hand–milk, dark, semi-sweet chips, bits of stocking-stuffer candy bar, salted or unsalted nuts, whatever you’ve got. If the nuts are raw instead of roasted, a quick toasting while the oven’s preheating adds a nice touch of flavor.
5 ounces semi-sweet chocolate, chips or chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes, soft but still cool
3/4 cup dark brown sugar, lightly packed
1 cup old-fashioned oats (not instant or quick-cooking)
1/2 cup chopped mixed nuts (I used half pecans, half roasted, salted almonds)
1 egg, at room temperature
7 ounces (about half a can) sweetened condensed milk
1/4 cup creamy peanut butter (crunchy is ok, don’t use natural peanut butter)
Position an oven rack to the center position and preheat the oven to 350 degrees. Line an 8×8-inch baking pan with a strip of parchment paper or aluminum foil that will fit along the bottom and up two opposite sides of the pan with a bit of overhang to create “handles” to easily remove the bars later.
Sift the flour, baking powder and salt together into a large bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles large breadcrumbs. Stir in the brown sugar, oats and nuts. Put about a quarter of this mixture (roughtly 1 1/2 cups) into a small and stir in the chocolate bits. Set aside.
Into the remaining three-quarters of the crumb mixture, stir in the egg until it comes together into an evenly moistened mass, sort of like a loose cookie dough. Pat the dough into the bottom of the prepared pan and pre-bake for 15 minutes.
Meanwhile, stir together the sweetened condensed milk and peanut butter until well-blended. When the bottom layer of the bars is finished pre-baking, spread the peanut butter mixture evenly over the warm layer. Sprinkle the reserved chocolate-crumble mixture evenly over everything and press down lightly.
Return the pan to the oven and bake for 20 more minutes, until golden brown. The bars will feel very soft and not done in the center, but they will set as they cool. Let the bars cool in the pan for 10 minutes before running a thin knife along the edges and removing the slab to a cooling rack to cool completely. Cut into 16 squares. Store any leftover in an airtight container at room temperature for up to 4 days.
Chocolate and peppermint is the Brangelina of the holidays. Fact.
Just in time for the Christmas cutoff, I’m finally sharing a recipe with this celebrated holiday combination, while simultaneously packing like a madwoman for our trip to Colorado, being careful not to forget the essentials, like several pairs of stretchy yoga pants.
If you’re looking for an extra little something to add to the cookie plate this year, something with true holiday pizazz–this Layered Peppermint Crunch Bark is it, guys. And I’m happy to report that this peppermint bark has more personality than any other I’ve tried. Sure, you’ve got the usual suspects–white chocolate and a generous sprinkling of crushed peppermint candies–but with a layer of bittersweet chocolate and a smattering of candy bits tucked within, you get a particularly awesome flavor and texture that keeps you going back for just. One. More. Bite.
Beyond the fabulous texture (spectacularly crunchy at the outset, melting into a silky sea of white and dark chocolates on the tongue), and blast of refreshing mint flavor (so nice after a hearty winter meal), you just can’t beat the pretty factor with this treat. And you and your oven will enjoy a much-needed rest from the holiday baking frenzy–whipping up a batch of this bark feels delightfully more like a creative, crafty project than anything cooking-related.
Now, between you and me, there would really be nothing wrong with making a batch of this stuff solely for the purposes of self-indulgence while doing some last-minute online shopping. We’re totally worth it. But the sparkly, elegant look of the finished candy is just begging to be wrapped up in pretty glass jars with holiday ribbon and gifted to the people you really like. Consider it an amendment to the POC Treats for Gifting Guide! Happy, happy holidays, guys. Enjoy!
For the chocolates, you can use either bar chocolate or chocolate chips, but keep in mind that the results with bar chocolate will be a little bit finer textured and more luxurious than if you use chocolate chips (which have stablizers in them). For the dark chocolate, I like to use a half-and-half blend of bittersweet and semi-sweet chocolates, but use whichever you have on hand. Crush the peppermint candies by placing them in a large ziptop bag, having at them with a rolling pin and release that holiday stress!
Makes about 36 pieces
17 ounces good-quality white chocolate (I like Ghiradelli, see note)
6 ounces coarsely crushed peppermint candies (about 30 round striped ones or 12 regular candy canes)
7 ounces bittersweet or semisweet chocolate (see note)
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line a baking sheet with a silicone baking mat or a sheet of heavy-duty aluminum foil.
Place the white chocolate in a metal bowl set over saucepan of barely simmering water (being careful not to allow the bottom of the bowl to touch the water), and stir occasionally until the chocolate is melted and smooth and a candy thermometer registers 110°F. Pour 2/3 cup of the melted white chocolate onto the baking sheet, and using an offset spatula, spread it into about a 9×12-inch rectangle. Sprinkle with 1/4 cup crushed peppermints. Refrigerate until set, about 15 minutes.
Meanwhile, stir together the bittersweet chocolate, cream and peppermint extract in a heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes. Pour the dark chocolate mixture in long lines over the white chocolate rectangle (pouring it in a puddle will start to melt and smear the white chocolate layer) and using a clean spatula, spread the chocolate in even layer. Refrigerate until very cold and firm, at least 25 minutes.
Rewarm the bowl of white chocolate over barely simmering water again, to 110°F. Working quickly, pour the white chocolate over the firm bittersweet chocolate layer and spread evenly to cover. Immediately sprinkle the remaining crushed peppermints over the surface of the candy. Chill just until firm, about 20 minutes.
If using a silicone mat, slide a thin spatula under the slab of bark and remove it to a cutting board. (If using foil, remove the entire sheet of foil with the bark to a cutting board and trim the bark on the foil, removing the pieces once they’re cut.) Trim the edges of the slab of candy, and then cut the bark into 36 pieces. Let stand 15 minutes at room temperature before serving. Can be made 2 weeks ahead and kept in an airtight container in the refrigerator.
I don’t know about you, but I’m running out of just about everything over here, guys. Shopping days, patience for fellow shoppers, time, mental capacity, clean pairs of stretchy yoga pants to house the results of all awesome holidayfood I’ve been consuming as of late. And on a related note, I’m also running out of my beloved Valrhona cocoa powder because in order to cope with the madness, I’ve made a double batch of the best dang chocolate cookie you’ll have all season.
Because it makes me feel better about my stress levels, I’d like to think that we’re all in this harried holiday race together, so I will just get to the point and tell you what you really need to know: this particular chocolate cookie gives the legendary World Peace Cookie a run for its money. And that’s no joke. Consider it the soft, chewy counterpart to that cookie. And if you haven’t tried a WPC and have no idea what I’m talking about, well, now you’ve got an awful lot of chocolate cookie baking to do. Both are the epitome of sweet-salty-chocolately perfection. But this chewy chocolate cookie has a texture on top of that amazing flavor that is so incredibly craveworthy. It’s really something. If, like me, you’re still trying to milk these last few holiday baking days for all they’re worth, this recipe is a fantastically worthy candidate. Perfect for stacking in holiday cookie tins, too.
Now, I’m not one to go on and on about how you always have to use, say, the BEST vanilla extract or the BEST chocolate in a recipe or it’s just not even worth attempting the recipe. I’d much rather have people use the best ingredients they can afford, whatever those may be and not make anyone feel all bad about not buying the $15 bottle of vanilla extract (can you hear me, Martha and Ina?). But because we’re friends, I will always gently point it out when spending more for a premium ingredient makes a big difference in a recipe. And this, my friends, is one of those times. Going for one of the excellent cocoa powders on the market makes for a rich, midnight-dark dough that really makes this cookie spectacular.
These cookies are one for your permanent repertoire–dead simple, big chocolate flavor and so, so right with a hot mug of coffee or cocoa on a wintry day. I should know; I’ve been routinely regrouping from all the holiday craziness by parking myself on the sofa with a mug in one hand and one of these cookies in the other, in a pair of aforementioned stretchy yoga pants.
Thin, Chewy Chocolate Cookies
Adapted from Martha Stewart
This is a time that it’s so worth it to spend a little more for a dark, rich, premium cocoa powder. I love Valrhona and Scharffen Berger in this recipe. In place of regular salt, I like to use 3/4 teaspoon fleur de sel when I’m feeling extra fancy–it does make a difference.
Makes about 4 dozen
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt (see note)
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
2 cups granulated sugar
2 large eggs
Additional granulated sugar or sanding sugar, for dipping
Into a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of an electric mixer, beat the butter and vanilla on medium speed until it is creamy, about one minute. Scrape down the bowl and add 2 cups of sugar and the eggs. Beat until the mixture is light and fluffy, about two minutes more. Reduce the mixer speed to low and gradually stir in the dry ingredients until the dough i just combined and there are no dry pockets. Cover the bowl with plastic wrap and refrigerate until firm, about one hour.
When you’re ready to bake, position an oven rack to the center position and preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Scoop the dough by level tablespoons and roll each portion into a smooth ball. Dip the top of each dough ball into granulated sugar or white sanding sugar to coat. Place the dough balls onto the prepared baking sheets about 1 1/2 inches apart. Bake one sheet at a time, rotating the sheet halfway through the baking time, until the cookies are set, but still soft in the center, about 8-10 minutes (you will notice the cookies will puff and then deflate–they will be finished about one minute after they deflate). Let the cookies cool on the baking sheet for five minutes before removing them to a wire rack to cool completely. Store in an airtight container for up to one week.
Reminiscing about childhood reaches a fever pitch at this time of year, does it not? Sugarcoated songs and sappy commercials (i-yi-yi, the commercials, I tell you! Where’s the Kleenex?!) are everywhere these days. I mean, sure, it was indeed awesome back in the day: setting my shoes out in the hallway at school with my fellow first graders and anxiously waiting for Kris Kringle to leave little presents in them while making ornaments out of red and green construction paper, yarn and glitter. Watching Rudolph the Red-Nosed Reindeer and Frosty the Snowman on CBS. Flipping open the tiny cardboard windows of an Advent calendar to retrieve one waxy-tasting chocolate at a time in anticipation of the Big Day. All good stuff.
But you know what we didn’t get to have back in the day? Booze, people. Lots of booze at lively holiday parties where delicious things wrapped in puff pastry are served. Call me dispassionate, but I’d definitely trade waxy Advent chocolates for a glass of prosecco and savory palmier, warm from the oven.
There’s really no better time than right now to get a batch of these gems together. They’re the perfect sort of thing to have on hand should the snow be falling and friends come calling “yoo-hoo!”. And truly, this idea is really more of a method than an actual recipe. Even better, it all starts with a package of puff pastry you can just pick up from the supermarket (I really love a brand called Dufour, which is made with all butter and can be found at specialty grocers, but it can be rather spendy; Pepperidge Farm makes a suitable substitute).
Once the pastry is thawed and lightly rolled out, you can really go wild with whatever savory combinations of meats, cheeses, herbs and vegetables that you like. The general idea, though, is to keep the amount of filling to about 2/3 cup or so, and to grate or mince everything, even pureeing some ingredients into a paste of sorts if necessary–you want everything to stay rolled in the pastry when it’s sliced into palmiers, and bigger hunks of ingredients will tend to fall out.
This is also a phenomenal use for all the random savory odds and ends we seem to acquire in the fridge with all the food-centered goings-on during the holidays. Recently I made them with two fillings–one had bits of bacon, extra sharp white cheddar, caramelized onion and garlic and a smattering of fresh thyme. Another had sun-dried tomatoes, olive tapenade, parmesan and more fresh herbs. The bigger and bolder the flavors, the better here–the neutral canvas of puff pastry really makes them shine.
Once the pastry is filled, rolled and sliced, the palmiers can be flash frozen and then stored in big ziptop bags and baked off whenever you want to impress some people with a “Ta-daaaa! I’m so domestic!” kind of flair. And that’s quite a step up from the red and green construction paper, yarn and glitter sort of flair of days gone by, don’t you think?
These are best served warm, immediately after baking. For the puff pastry, I recommend Dufour, an all-butter brand found in specialty grocery stores.
Makes 2 dozen
1 sheet frozen puff pastry, thawed
3 strips bacon, roughly chopped
½ small onion, grated
1 clove garlic, grated
Generous ½ cup grated extra sharp white cheddar
2 teaspoons chopped fresh thyme leaves
Freshly ground black pepper
1 large egg
1 tablespoon water
In a dry skillet over medium-high heat, fry the bacon until crisp and all the fat is rendered. Remove the bacon from the pan with a slotted spoon to paper toweling to drain. Pour off all but one tablespoon of the fat. Place the pan over medium heat and sauté the onion and garlic until soft and beginning to caramelize, about 5 minutes. Add the thyme leaves and sauté until fragrant, about 1 minute. Season with black pepper. Remove the pan from the heat.
Lightly flour a work surface and roll out the sheet of puff pastry lightly into a 12-inch square. Spread the onion mixture in an even layer over the puff pastry, right up to the edges of the dough. Finely chop the cooled bacon. Sprinkle the bacon evenly over the onion mixture. Top with the cheddar. Roll one end of the pastry in towards you, tightly but gently, stopping when the roll hits the center of the rectangle. Roll the remaining the pastry away from you to the center and gently press the two rolled sides together. Wrap the dough log in plastic wrap and refrigerate until firm, about one hour.
Position an oven rack to the center position and preheat the oven to 400 degrees. Line two baking sheets with parchment paper or silicone liners. Whisk together the egg and water in a small bowl.
Using a thin, sharp knife and a gentle sawing motion, carefully slice the log into slices about ½ inch thick. Lay the palmiers onto the baking sheets at least one inch apart and brush them with the egg wash. Bake one sheet at a time until puffed and golden brown, about 12 minutes total. Halfway through baking, rotate the baking sheet and using a small spatula or deft fingertips, quickly flip each palmier over. Serve warm from the oven for the best texture and flavor.
Sun-Dried Tomato and Olive Palmiers
Makes 2 dozen
1 sheet frozen puff pastry, thawed
¼ cup sun-dried tomatoes packed in oil (about 6)
¼ cup prepared olive tapenade
1 teaspoon fresh thyme leaves
1 small clove garlic, sliced
2 tablespoons grated Parmesan cheese
Combine all the ingredients in the bowl of a food processor and pulse several times until the ingredients are uniformly minced and well-blended.
Prepare the puff pastry as in the above recipe and spread the filling evenly over the dough. Roll, refrigerate and slice the palmiers as directed above. Brush with egg wash and bake at 400 degrees on a parchment-lined baking sheet for 12 minutes, rotating the pan and flipping the palmiers over halfway through baking. Serve warm.
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