Muhammara Palmiers with LEON Aioli Harissa

Using our LEON Aioli Harissa and LEON Muhammara Dip

This recipe only requires 3 ingredients and about 25 minutes so it’s super quick, and one you can do with the kids or if you want a simple canape for a dinner party. 


1 x chilled Puff Pastry sheet (we used Jus Roll)

1 x tub of LEON Muhamma

1 x lightly beaten egg/ plant-based milk (for vegan option)


Preheat your oven to 200 degrees and line a large baking tray with baking paper.

Remove your Jus Roll pastry from the fridge 10 minutes before you want to make your palmiers, remove all packaging.

If using an egg, place in a bowl and beat lightly and put to one side.

Gently roll out your sheet and carefully spoon the Muhammara onto the puff pastry sheet, ensuring to spread it to each corner.

Now start by rolling the long side closest to you towards the middle of the sheet, make it as snug as possible.

Repeat on the opposite side until they meet in the middle. Lightly press together.

Using a sharp knife, cut into 1cm wide pieces and brush them with your beaten egg, or your plant-based milk for a vegan option.

Carefully place cut-side down onto your baking tray.

Pop into the oven for 18-20 minutes until golden brown.

Serve with the LEON Harissa Aioli Mayo.

This Muhammara is our take on a classic Middle Eastern dish. It’s a dip with depth, made using roasted red peppers, fiery chilli flakes and sunflower seeds. Sweet, rich, vibrant and fiery, it's also high in fibre and includes sunflower seeds instead of traditional walnuts to give this sauce an extra ‘bite’.

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Mediterranean and North African flavours come together in this spiced aioli. Subtle chilli flavour, sweet roasted tomatoes and the creamy smooth tang of our much-loved LEON garlic aioli. And of course, it #JustHappensToBeVegan.

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