Pesto Palmiers Recipes

PESTO AND PARMESAN PALMIERS

Steps:

• Place a piece of parchment paper larger than 10 x 10 inches (20 x 20 cm) on a work surface.
• Roll your pastry out on the parchment paper until it's about 8 x 8 inches (20 x 20 cm).
• Spread the 3 tablespoons of your pesto evenly over the surface of the pastry, making sure to spread it to the edges.
• Sprinkle the Parmesan evenly over the pesto, pressing it gently into the pesto with your fingertips.
• Roll one side of the pastry into the centre, then roll the other side in to meet it, taking care to roll tightly (the palmiers will fall apart otherwise).Wrap the pastry roll tightly in plastic wrap and place in the freezer for approx. 30 minutes.
• Preheat oven to 375˚F/ 190˚C. Line two baking trays with parchment paper.
• Remove pastry roll from freezer.
• Slice the logs into thin (1/2cm wide) slices.
• Place palmiers cut side down on the baking tray taking care to leave about 1 inch (2cm) between each palmier.
• Bake for 9 minutes, then turn the palmiers over (an offset spatula is handy for this as the palmiers will be very hot to touch) and bake for a further 9-10 minutes until the palmers are cooked through and crispy.
• Remove from oven and allow to cool on a wire rack.

SAVORY PESTO PALMIERS

Steps:

• 1. Place 1/2 cup Pinoli nuts in a pan and cook nuts for about a minute (just enough to lightly brown) set aside and let cool.
• 2. On a floured surface unfold puff pastry dough and roll lightly with rolling pin.
• 3. Take about 1 1/2 tablespoons of the fresh pesto spread all over dough covering completely.
• 4. Sprinkle with sundried tomatoes, black olives, crumbled goat cheese and pinoli nuts.
• 5. Take one end of dough and fold over half way to middle, the take other end and do the same and repeat.
• 6. Slice with a sharp knife, place on ungreased cookie sheet and bake at 425 degrees for 12-15 minutes until golden brown.