Palmiers of olive and red pepper

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  • Puff pastry rectangular: 1 Plate
  • Pitted black olives, chopped: 6 Tablespoons
  • Peppers large red baked, pickled: 2
  • Flavored olive oil with oregano: taste. (or olive oil and oregano to taste.)
  • Sesame seeds to sprinkle: taste.


From the pepper into small pieces in a bowl. Add the chopped olives. Sprinkle with a little olive oil of oregano and mix well. Unroll the puff pastry. Spread the filling by the mass. Close the dough, rolling into the tabs longer, until they met in the center. Shake well and engage in transparent foil or parchment paper that comes with the mass. Take to the refrigerator for about 20 minutes to get firmer. Cut in slices and put them in a horizontal in a tray non-stick. Sprinkle with sesame seeds. Put in the oven pre-heated to 200 C, about 20 minutes or until they are well-puffs and gold.

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