Every time we have friends or family round for dinner I always try a new Canape recipe, everyone seems to love them, so I now make them on arrival night on our French Alps walking breaks.
My favourite Canape Recipe to make is a Palmier, it’s so easy and you can choose many types of fillings to put in them. For my recipe of the month I have picked the two most popular big favourites with walking holiday guests and friends.
Christmas is a great time to make Canapes; they are especially good with a glass of bubbles. SO ENJOY.
Ingredients for RED PEPPER AND GOATS CHEESE Pastry Wheels
- 500g pack puff pastry
- 100g soft goat’s cheese
- 200g roasted red peppers from a jar
- 50g walnut pieces
How to Make RED PEPPER AND GOATS CHEESE Pastry Wheels
- Heat oven to 200C/180C fan/gas 6.
- Roll out the puff pastry to a large rectangle. Spread the goat’s cheese over the pastry.
- Roughly chop the peppers and walnut pieces, and then sprinkle over the cheese.
- Roll up one edge of the pastry into the centre, and then repeat with the opposite edge to meet in the middle.
- Cut into 20 slices, place on a baking tray and bake for 10-12 mins until golden.
Ingredients for SUN DRIED TOMATO AND ROSEMARY Pastry Wheels
- 500g/1lb 2oz ready-made puff pastryplain flour, for dusting
- 1 x 280g/10oz jar sun-dried tomatoes, drained and finely chopped
- few sprigs fresh rosemary, leaves only, finely chopped
- 1 free-range egg, lightly beaten
How to Make SUN DRIED TOMATO AND ROSEMARY Pastry Wheels
- Put the puff pastry on a well-floured surface and bash it with a rolling pin. Usually you need to be quite delicate with puff pastry as it needs to puff up a lot, but for palmiers it only needs to puff up a little.
- Roll the pastry out into a rectangle about 30 x 35cm/12 x 14in and the thickness of a £1 coin.
- Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
- With the shortest end facing you, take both long edges of the pastry and roll them towards each other to meet in the middle.
- Brush a little egg down the centre to stick the two halves together. Carefully lift into a large baking tray (making sure it will fit in your fridge first) and put in the fridge for at least 30 minutes to chill and harden.
- Preheat the oven to 200C/400F/Gas 6.
- Remove the roll from the fridge and, using a very sharp knife, slice it into 1cm/½in thick pieces. Lay each piece on the baking tray, cut-side up, and brush well with the beaten egg, then bake in the oven for 10–15 minutes until puffed up, crisp and golden-brown.
- Remove the palmiers from the oven and leave to cool on the baking tray.