Chestnut, Sage & Parmesan Palmiers

Servings 18


  • 320 g Puff Pastry Sheet
  • 200 g Chestnut Puree
  • 50 g Parmesan (make sure it contains no rennet)
  • 2 tsp Dried sage
  • 1/2 tsp Salt


  1. Take the pastry out of the fridge, remove it from the packaging and leave it to come to room temperature for 15 minutes

  2. To make the filling, mash together the chestnut puree, sage, parmesan and salt

  3. Roll out the pastry and spread the filling evenly all over it

  4. Roll the pastry up from either longest side until it meets in the middle

  5. Wrap it up tightly in baking paper and put it in the freezer for 15 minutes, meanwhile pre-heat your oven to 180C Fan/200C/375F/Gas Mark 6

  6. Take the pastry out of the freezer and slice it into pieces about 1cm thick, lay the pieces onto baking paper lined baking trays

  7. Bake them for 15 minutes until they are golden

  8. Serve warm. They can be eaten cold but the pastry won't be as crispy. They can be re-heated on the same temperature for 5 minutes