Parmesan and Sage Palmiers
Parmesan and Sage Palmiers



  • 1 tbsp olive oil
  • Small handful of sage leaves, lightly fried in a little oil
  • 200g puff pastry
  • Flour, for dusting
  • 8 tbsp grated parmesan
  • 12 tinned anchovies (optional)
  • Black pepper
  • 1 egg, beaten
  • Roll out the puff pastry onto a floured surface, until it measures 20cm x 30cm. Sprinkle on the fried sage leaves, parmesan, and anchovies (if using), and season with pepper.
  • With the long side of the pastry rectangle facing you, roll the short sides into the centre of the pastry so it resembles a scroll. Brush your pastry scroll with beaten egg, and chill in the fridge for half an hour. Preheat the oven to 200C.
  • Brush with egg once again, and then cut into 10 slices with a very sharp knife. Place the pastry slices onto a baking tray, and bake for 12 minutes - you want the pastry puffed and golden. Leave to cool slightly, then serve with salads.
30 mins
Makes 10 Pastries

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