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.
Coat flat puff pastry with the filling then roll into a palmier or scroll shape, bake and enjoy!
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 (optional) *
* finely ground Parmesan cheese can be sprinkled on the scroll 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 if making palmiers. 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 10 minutes).