Sea Lettuce Flakes pair well with cream or goat cheese in this recipe, the creaminess of the cheese balances the slight saltiness of the seaweed.

Palmiers are a French pastry with a unique shape. They are made of rolled out puff pastry, coated with a filling which can be sweet or savoury. Then the two sides are rolled up together so that they meet in the middle, giving the pastry a palm leaf shape.


250g puff pastry
Sea Lettuce Flakes to taste
150g goat cheese (spreadable)
1 tbsp lemon juice
1 tsp lemon zest
freshly ground black pepper
1 egg yolk beaten with 1 tbsp water
parmesan cheese (opt'l) *

* finely ground parmesan cheese can be srinkled on the palmier before baking


Preheat oven to 200°C. Roll pastry to 15cm x 35 cm rectangle. Trim uneven edges with a sharp knife. Mix goat cheese with lemon juice, lemon zest and spread evenly over pastry; sprinkle with freshly ground black pepper and lots of Sea Lettuce Flakes.
Roll up ends tightly to meet in the middle of the pastry. Refrigerate until firm (about 20 minutes).
Brush with beaten egg mixture on all sides and cut across into 1 cm thick slices. Place slices on an oiled baking sheet and bake until crisp and golden (about 10minutes).