Chive, olive and ricotta palmiers
A perfect snack to prepare in advance. You can keep them in your freezer until the day of the picnic, then simply slice and bake. Folding palmiers is simpler than it might seem, but you don't have to bother with folding - you can simply roll the dough into a snail shape instead and it will be just as delicious.
A decent blanket, plenty of napkins, good libations and, most of all, a bountiful selection of delicious homemade things make for the best picnic. Planning to eat outdoors can be a fool's errand with the uncertain weather in this country, so make sure that all the elements you can control are as good as they can be. And if you do get the sunny day you were praying for, won't you be glad you have a good spread to celebrate it with? These picnic-ready recipes are from Sarit Packer and Itamar Srulovich, co-founders of the Honey & Co restaurants and delis in London, known for their delicious, Middle Eastern-inspired food.
Next, why not try more picnic recipes, or more recipes from the Honey & Co co-founders?
Chive, olive and ricotta palmiers
Recipe information
Yield
Makes 22-24
Ingredients
Preparation
Step 1
On a worksurface, unroll the large rectangle of pastry on its paper. Spread with ricotta in an even layer, sprinkle over the olives, thyme and chives. Season with freshly ground black pepper and flaky salt.
Step 2
Fold both the long sides of the pastry 3cm inwards towards the centre and brush the exposed pastry with a little of the eggwash.
Step 3
Fold the long edges towards the centre again, so both sides almost meet in the centre (leave about 1cm gap). Brush the exposed pastry with a little more eggwash, then fold in half lengthways to form a single log. Brush the exposed area on top with a little more egg, then turn over and brush the bottom, too. Roll the log in its paper and chill in the freezer for 10-15 minutes, as it will be easier to slice when cold. (If you need to leave it for longer, it is better to place it in the fridge so it does not freeze solid.) Keep the remaining eggwash in the fridge.
Step 4
Heat the oven to 220°C/fan oven 200°C/mark 7. Carefully unwrap the log and cut into 22-24 slices, about 1.5cm thick. Place them flat on a baking tray, spaced about 3cm apart so they have room to spread. Brush the tops with eggwash.
Step 5
Bake for 10 minutes, then reduce the oven temperature to 200°C/fan oven 180°C/mark 6 and bake for a final 10-12 minutes, until golden all over. Remove from the oven and serve warm - they are best enjoyed on the same day as baking.
