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These piquillo palmiers make an easy canapé and pair perfectly with a glass of champagne

piquillo palmiers

Makes about 30 palmiers

1 pack pre-rolled puff pastry

1 small jar of roasted piquillo peppers

50g roasted almonds

2 sprigs of rosemary, leaves picked

80g grated manchego cheese

1 clove garlic, peeled

A squeeze of honey

Olive oil


Remove the pastry from the fridge, without unrolling, and leave to come to room temperature for 15 mins. 

Preheat the oven to 200 C. 

Add all the remaining ingredients to a food processor and blitz until you have a chunky paste. 

Unroll the pastry on a board and spread the mixture across the entire surface, ensuring it is coated right up to the edges. Turn the board so that the long edge of the pastry is nearest you, and roll both of the long edges in on themselves like a scroll, until they meet in the middle. Using a sharp knife, slice into pieces about 1-2 cm thick. 

Place the palmiers on a lined baking tray, leaving a small gap between each one. Bake for 14 mins and serve straight away with a glass of sparkling or white wine.