Halloumi, mint and harissa palmiers
Makes: about 30
Prep time: 20 minsTotal time: 
Recipe photograph by Tony Hutchinson
Halloumi, mint and harissa palmiers
Makes: about 30
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
98Kcal
Fat
7gr
Saturates
4gr
Carbs
6gr
Sugars
0gr
Fibre
0gr
Protein
3gr
Salt
0.4gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 x 500g block puff pastry
- a sprinkle of plain flour, for dusting
- 3 tbsp harissa paste
- 1 x 250g pack vegetarian halloumi, grated coarsely
- 1 x 28g pack fresh mint, leaves finely chopped
- 1 medium egg, lightly beaten
Step by step
Get ahead
Open freeze the sliced palmiers and transfer to a sealed container once frozen; store for up to 1 month. Cook from frozen for 18-20 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Line 2 baking trays with baking paper. Cut the pastry in half and roll each piece on a lightly floured surface to a rectangle about 20 x 35cm.
- Spread a thin layer of harissa over each pastry sheet, then sprinkle over the halloumi to give an even covering. Sprinkle over the mint.
- Taking the long side of 1 pastry sheet, roll up tightly until you reach the middle, then repeat on the other long side so the two rolls touch. Repeat with the other pastry sheet. Put on the prepared baking trays, wrap tightly in clingfilm and chill for 20 minutes or until firm.
- Brush each roll with egg then cut into 1.5cm-thick slices. Put the slices on the baking trays, leaving room to expand, and bake for 15-17 minutes until crisp and golden. Serve warm or at room temperature.
