Olive and caper puffs

(12 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Blackberry and clotted cream palmiers
Blackberry and clotted cream palmiers

These savoury puffs are based on the classic French palmier biscuits. Filled with a tasty olive and caper paste, they make great party food.


  • 1x500g (18oz) pack of frozen butter puff pastry, thawed
  • 150g (5oz) tapenade (puréed olives, capers and olive oil which you can buy at the supermarket)
  • Beaten egg for glazing


  1. Preheat oven to 220ºC/450ºF/gas 7. Roll out pastry to a rectangle approx. 40 x 30cm (14x12ins). Cut in half to give two 18 x 30cm (7x12ins rectangles.
  2. Spread half the tapenade over one pastry piece. Fold in the long edges by approx. 2cm (3/4in). Continue to do this twice more.
  3. Brush pastry with beaten egg then press the two sides together to give a long 'roll'.
  4. Wrap in cling film and chill in fridge. Repeat with second half of pastry.
  5. With a sharp knife, cut the rolls on the diagonal into approx. 18 slices per roll. Lay cut side up on baking sheet and glaze with beaten egg.
  6. Bake for 10 – 12 mins until golden brown and risen. Serve warm.

Your rating

Average rating

  • 3
(12 ratings)

Your comments

comments powered by Disqus

FREE Newsletter