Tuesday, January 26, 2010

Puff Pastry Palmiers

I've written before about the wonders of frozen puff pastry and today I made yet another great recipe using this versatile ingredient.  I needed to make some quick appetizers for a gathering and had a sheet of puff pastry in the freezer that I put to good use. 

This recipe can be altered in many different ways.  It is for palmiers, which is a French pastry that is often served as a sweet cookie. They have a distinctive heart shape and have a delicate crunch to them due to all of the layers in the puff pastry.  I chose to make them savory with a coat of delicious basil pesto and a sprinkling of Parmesan cheese.  Other varieties might include a sun dried tomato spread or olive tapenade.  Let your imagination go wild!

Puff Pastry Palmiers

1 sheet of frozen puff pastry, thawed
1/3 cup basil pesto
1/2 cup finely grated Parmesan cheese

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  Roll out the puff pastry on a lightly floured board until it's  an approximately 1/8 inch thick rectangle.  Spread the pesto thinly over the pastry to all four edges.  Sprinkle the cheese over the entire thing. 

Roll up one of the long sides of the rectangle 2-3 times until you reach the center, then repeat with the other side.  Don't roll too tight.  Cut the roll into approximately 1/3 inch wheels and place 2 inches apart on the baking sheet. 

Bake for 12-15 minutes until palmiers are golden brown.  Cool on rack until room temperature.  Makes 24 palmiers.


A Feast for the Eyes said...

Oooooooooooooooh. Happy Hour is lookin' good. I am making these, fer sher. I mean it. I have pesto. I have parm. I have puff pastry. I love palmier. What more is there to say, except YUMMY!

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Big Sis said...

how yummy. I am going to try these. I haven't ever used puff pastry but I'm going to give it a whirl. Have you ever used a silpat for puff pastry?

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