Savory Pesto Palmiers Recipes

SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)

Savory Palmiers from Ina Garten Recipe - (3.7/5) image

Provided by Foodiewife

Number Of Ingredients 6

Ingredients

1 package frozen puff pastry, thawed
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet (I used feta cheese)
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt (optional)

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°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. Homemade Pesto: 1/4 cup walnuts 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts 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 OPTIONAL: You could also buy quality prepared pesto 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. Yield: 4 cups

SAVORY PALMIERS

Savory Palmiers image

Frozen puff pastry becomes your best friend in this recipe. (I didn't have a box on hand when writing up this recipe so the 16 oz. is a guess. Just buy one box with 2 sheets of puff pastry.) It's so easy to use and is available in the freezer aisle in most grocery stores. Palmiers are usually sweet but here they are baked with pesto, goat cheese and sun-dried tomatoes to make a savory treat. Great to serve with cocktails. Recipe by Ina Garten, The Barefoot Contessa.

Provided by LifeIsGood

Categories Cheese

Time 1h15m

Yield 40 hors d'oeuvres

Number Of Ingredients 6

Ingredients

16 ounces puff pastry, defrosted (I use Pepperidge Farm)
1/4 cup prepared pesto sauce (I use Classico, or you can use homemade)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup sun-dried tomato packed in oil, drained and finely chopped
1/4 cup toasted pine nuts
kosher salt, to taste

Steps:

Lightly flour a board and carefully unfold one sheet of puff pastry.
Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried 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 toward the center until the folded edges almost touch. Fold one side over the other and press lightly.
Place on sheet pan lined with parchment paper.
Repeat with the second sheet of puff pastry, using the remaining ingredients.
Cover both rolls 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 into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
Bake for 14 minutes, until golden brown.
Serve warm.

SAVORY PALMIERS

Savory Palmiers image

Categories Appetizer Side Bake Quick & Easy Parmesan Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 64 palmiers

Number Of Ingredients 4

Ingredients

frozen puff pastry sheets, thawed but kept chilled
2 cups Parmigiano-Reggiano, finely grated
Special Equipment
Silpat (available at cookware stores) or parchment paper

Steps:

Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.

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