PALMIERS

Friday - - Recipe Cards -

Prep time 40 mins Cook­ing time 15 mins Makes 36

DOUGH 1

180g (1½ cups) plain flour 125g but­ter, soft­ened 4 tbsp fish paste (An­chovette) 1 large egg yolk 4 tbsp cold wa­ter

DOUGH 2

180g (1½ cups) plain flour 125g but­ter, soft­ened 60g grated cheese 2 tbsp chopped fresh dill 1 large egg yolk 4 tbsp cold wa­ter For the first dough, place the flour in a bowl and rub the but­ter and fish paste into it with your fin­gers un­til you have bread­crumb-like tex­ture. Add the egg yolk and wa­ter and mix well. Cover and re­frig­er­ate while you make the se­cond dough. For the se­cond dough, com­bine the flour, but­ter, cheese and dill. Add the egg yolk and wa­ter and mix to form a dough. Cover and re­frig­er­ate for 15 min­utes. Di­vide each dough in half and roll out each piece sep­a­rately in rec­tan­gu­lar shape. Place the cheese dough on top of the fish paste dough and press to­gether lightly. Trim the edges and roll up length­ways from both sides to the cen­tre. Re­peat the process with the re­main­ing pieces of doughs. Cover and freeze for around 20 min­utes, then cut each log into 18 1cm-thick slices. Place the palmiers on a greased or sprayed baking tray and bake for 200°C for 15 min­utes. Cool and serve.

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