Pesto Palmiers Recipes
SAVORY PALMIERS
Steps:
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO PALMIERS
A variation on the traditionally sweet snack. The filling can be substituted with tapenade, tahini or simply parmesan cheese for a variation. Can be made to step 3 in advance. Time includes 30 minutes freezing. Australian measurements used.
Provided by auntchelle
Categories Lunch/Snacks
Time 1h20m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to hot 220C(425F).
- Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped. With the motor running, gradually add the oil in a thin stream and process until the mix is smooth. This is your pesto filling.
- Lay out a pastry sheet and spread with one quarter of the pesto. Roll up one side until you reach the middle then repeat with the other side. Set aside on a baking tray.
- Repeat this process with the remaining pastry and pesto.
- Freeze for 30 minutes.
- Cut frozen pastry rolls into 1.5cm thick slices. With cut sides up, curl each slice into a semi-circle.
- Allowing room for expansion place onto greased, or lined, baking trays.
- Bake in batches for 15-20 minutes, or until golden brown. Serve hot.
Nutrition Facts : Calories 97.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 0.4, Sodium 47.1, Carbohydrate 7.5, Fiber 0.3, Sugar 0.1, Protein 1.4
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