Palms with dried tomato spread

 

Ingredients: 1 can Maison Raymond dried tomato spread and 1 roll of flaky pastry.

 

Spread out the flaky pastry into a big rectangle and cover entirely with a thick layer of dried tomato spread. Roll up the pastry from one end until reaching the middle. Roll up the other half. Moisten with a little water so that they stick together. Cut into 1/2 cm-wide slices. Put on a floured baking sheet and bake 15 min. at 180°C.