Smoked salmon and gruyère palm trees

Ingredients

For 4 servings

• •1 1 roll Sheet paste(s)
• •5 5 slice(s) Smoked salmon
• •100 g 100 g Gruyère

Method

1. 1.Remove your laminated dough from the refrigerator a few minutes before use. It will be easier to handle. Preheat your oven to 210°C (th. 7).
2. 2.Roll the dough on the worktop and have your slices of smoked salmon there. Grate the gruyère and sprinkle it on the slices of smoked salmon and on the dough.
3. 3.Hold the edge of your dough, then roll it to the middle. Roll the dough on the other side to the first roll. If you have time, film the roll and place it in the freezer for 15 minutes or 30 minutes in the fridge, it will be easier to cut.
4. 4.Cut the roller into 5 mm thick sections. Place them on a baking sheet lined with sulphurized paper. Bake for 10 minutes. Turn the palm trees mid-cook.