Prosciutto, Sundried Tomato, Olive & Mozzarella Palmiers

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Prosciutto. Olives. Sun-dried Tomatoes. Mozzarella.

All things I LOVE. 

I often say I must have been Italian in a past life. (Issy is also partly to blame!) 

So it was only a matter of time before I made something that included all of these bad boys. 

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A sweetness from the tomatoes, a sharpness from the olives, a smokiness from the prosciutto, and a creaminess from the mozzarella… all surrounded by flaky, buttery pastry.

Tastes like love.

…and they just so happen to be heart shaped.

Coincidence?

INGREDIENTS

1 pack of ready rolled puff pastry

100g sun-dried tomatoes, roughly chopped

75g green olives, finely chopped

6 slices of prosciutto

150g mozzarella, torn roughly

1 tsp oregano

1 tsp basil

salt and pepper to taste

1 egg, beaten

METHOD

Preheat oven to 200°C.

Unroll the thawed puff pastry.

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Scatter the tomatoes and olives over the pastry, leaving a little bit of a border. Lay the slices of prosciutto and mozzarella on top. Sprinkle on the herbs, salt and pepper.

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To roll, fold in one edge towards the middle.

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Repeat on the other side.

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Then fold down the middle. Use the beaten egg to ensure they stick if necessary.

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Freeze for 15 mins.

Slice the log into 1/4 inch thick slices and place onto a baking tray lined with parchment.

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Bake for approximately 20 minutes or until golden brown. If the puff pastry gets too soft when slicing, freeze for an extra 10-15 mins before baking.

Allow to cool slightly, or to room temperature, before serving.

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