Tahini and Chili Palmiers

Preparation time is 25 minutes, 30 minutes refrigeration, cooking time 20 minutes

Yield: 32 palmiers

Ingredients

• ½ cup tahini paste – (125ml)
• 1 fresh red chili, seeded and finely chopped
• ½ teaspoon paprika – (2.5ml)
• a pinch of sugar
• Salt and pepper to taste
• 2 sheets ready-rolled puff pastry, thawed
• 1 cup of honey

Directions

1. Preheat oven to 400F
2. In a bowl combine tahini, chili, sugar and paprika.  Season with salt & pepper.  Mix thoroughly and spread from edge to edge of the pastry.       Take one pastry sheet and fold the sides to meet in to the middle.  Fold one side over the other to form a four layer rectangle.  Repeat with remainder pastry sheet.
3. Chill folded puff pastry in the refrigerator for at least 30 minutes, until the pastry has firmed up and is easier to handle.
4. Using a sharp knife cut the pastry into 1 cm slices and place them onto a parchment covered baking sheet.  These hors d’oevres will spread when they bake so be sure not to  place them too closely together.
5. Drizzle with honey and serve immediately.