Savory Olive Tapendnade Vegetarian Palmiers

1. Defrost and lightly roll out one sheet of commercial Puff Pastry on a flat surface.
2. Spread a generous amount of prepared Olive Tapenade over the pastry, approximately one quarter inch thick. (Trader Joe’s Olive Tapenade with Kalamata & Chalkidiki Olives is recommended.)
3. Beginning with the long edge of the pastry on one side, roll it toward the center of the pastry sheet, with the tapenade in the middle of the pastry as you roll it up. Repeat this process, rolling the other side of the pastry toward the middle. Roll both “side” together firmly.
4. Wrap the pastry “log” in bio-degradable, non-plastic waxed paper and refrigerate for at least one hour.
5. Preheat oven to 400 F.
6. When chilled, remove pastry and slice into 3/8 inch pieces.
7. Place individual slices flat on parchment paper on baking sheets.
8. Brush each slice generously with a mixture of a beaten egg and a tablespoon of water.
9. Bake for approximately 20 minutes watching carefully until golden, depending on your individual oven.

NOTE: Olive tapenade may be replaced by artichoke dip, red pepper harissa, feta or parmesan cheese or similar fillings. Note that some commercial tapenade may contain anchovies.

SOURCE: As modified by Mike Walker from the lessons of the Great Barefoot Contessa