Prep time 40 mins Cooking time 15 mins Makes 36
180g (1½ cups) plain flour 125g butter, softened 4 tbsp fish paste (Anchovette) 1 large egg yolk 4 tbsp cold water
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.