Sausage Parmesan Palmiers Recipes

SAVORY PALMIERS

Savory Palmiers image

Provided by Ina Garten

Yield 60 hors d'oeuvres

Number Of Ingredients 14

Ingredients

1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt
1/4 cup walnuts
1/4 cup pignolis
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

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.

SAVORY MUSHROOM AND PARMESAN PALMIERS

Savory Mushroom and Parmesan Palmiers image

Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.

Provided by Union Square Events

Categories Appetizer Mushroom Parmesan Shallot Garlic Wine Tarragon Thyme Party Phyllo/Puff Pastry Dough Christmas New Year's Eve Oscars Christmas Eve Sugar Conscious Vegetarian Pescatarian Kosher Cheese Week

Yield 48 palmiers

Number Of Ingredients 20

Ingredients

1/4 cup olive oil, plus more for brushing
1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
3 large shallots, thinly sliced
6 large garlic cloves, chopped
2 bay leaves
1 sprig rosemary
2 sprigs thyme
3 sprigs tarragon
2/3 cup dry white wine
1/4 cup Marsala wine
6 tablespoons unsalted butter
1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
1/2 cup grated Parmesan (2 ounces)
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
All-purpose flour, for rolling
12 ounces all-butter puff pastry, frozen and thawed
Flaky sea salt, for sprinkling
Special equipment:
Two large rimmed baking sheets; parchment paper

Steps:

Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
Do ahead
Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.

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