Palmiers with a touch of harrisa (a Maroque recipe)
ready in 45 mins
These moreish nibbles need just a little bit of heat: you can add more if you're serving them as-pre dinner nibbles, but for afternoon tea I find it's best to keep the spice on the light side.
1. Pre heat the oven to 200C, gas mark 6. Unroll the pastry on to a lightly floured surface and trim to a 20cm x 25cm rectangle.
2. Combine the harissa, oil and cheese to form a paste. Brush 3/4 of the paste all over the pastry to give an even coating.
3. Fold both long sides of pastry in to meet in the middle, spread over a layer of the remaining paste and fold the pastry in half lengthways. Press down firmly. You should have a long thin sausage shaped pastry. Wrap in cling film and pop in the fridge for 30 minutes. I find it makes cutting them easier.
4. Using a sharp knife cut into 24 thin slices and transfer, cut side down, to two greased baking sheets.
5. Bake for 10 minutes and turn over and bake for a further 3 to 4 minutes until the pastries are crisp and golden. Cool on a wire rack: best eaten the same day.
Makes about 24
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