![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/sun-dried_tomato_and_97049_16x9.jpg\")
<\/h4>\nFrom BBC Food<\/p>\n
<\/p>\n
Give Lorraine Pascale\u2019s super-quick canap\u00e9s or an easy picnic snack a go today.<\/p>\n
<\/p>\n
<\/h4>\n500g\/1lb 2oz ready-made puff pastry
\nplain flour, for dusting
\n1 x 280g jar sun-dried tomatoes, drained
\nand finely chopped
\nfew sprigs fresh rosemary, leaves only, finely chopped
\n1 free-range egg, lightly beaten<\/p>\n
<\/p>\n
Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little. Roll the pastry out into a rectangle about 30 x 35cm\/12 x 14in and the thickness of a \u00a31 coin. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.<\/p>\n
With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle. Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.<\/p>\n
Preheat the oven to 200C\/400F\/Gas 6.<\/p>\n
Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm\/\u00bdin thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10\u201315 minutes until puffed up, crisp and golden-brown.<\/p>\n
Remove the palmiers from the oven and leave to cool on the baking tray.<\/p>\n
To serve, pile them high on a plate. These are great little canap\u00e9s for waiting guests.<\/p>\n
<\/p>\n
By Lorraine Pascale
\nFrom Baking Made Easy<\/p>\n
<\/p>\n
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