| 1 |
Preheat the oven to 400 F. |
| 2 |
Combine the tahini paste, chile and paprika in a bowl and season with some salt. Spread this paste over both puff pastry sheets, making sure that the paste goes all the way to the edges. |
| 3 |
Take one pastry sheet and fold from 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 and tahini mixture. Refrigerate the pastry at this stage for at least 30 minutes to firm it up and make it easier to work with. |
| 4 |
Cut the pastry into 1/2 inch slices. Cover two baking sheets with parchment paper and place the palmiers on them, making sure that the palmiers are not too close to one another becuase they will spread during cooking. |
| 5 |
Bake the palmiers for 10-12 minutes on one side, then flip them over and bake for another 5-6 minutes, or until golden and cooked through. They are delicious served at room temperature. |
| 6 |
NOTE: To freeze the palmiers, place the sliced, uncooked palmiers on a baking sheet and freeze until firm, then seal in plastic bags. When ready to cook, place the frozen palmiers on the two paper-lined baking sheets and allow to thaw, then cook following the steps above. The cooked palmiers can be stored in an airtight container for up to 1 week. If the palmiers soften, recrisp in a 350 F oven for 3-5 minutes, then cool on a wire rack. For an alternative filling, spread the pastry thinly with some tapenade or sun-dried tomato paste. |
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