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Savory Palmiers

Since I had never made palmiers before( which by the way are usually thought of as a sweet and made with sugar and cinnamon) it was a little tricky to figure out how to roll these up. I doubted my first attempt so I went on line and found a video to make sure I was doing this correctly. Work with one sheet of thawed puff pastry at a time. Roll out on a floured surface (my Corian counter top is good for this) and sprinkle with half of the pesto, sun dried tomatoes, toasted pine nuts and cheese.

Fold each end halfway to the center.

Leave a little tiny space in the center.

 Finally fold one side over the other and press lightly.

Place on a baking sheet lined with parchment paper or a silpat mat. Cover with plastic wrap and chill in the refrigerator for 45 minutes before slicing.
Savory Palmiers

• 1 package frozen Pepperidge Farm puff pastry, defrosted

• 1/4 cup prepared pesto, store bought ( home made if you have it)

• 1/2 cup crumbled Roquefort cheese (original recipe called for goat cheese)

• 1/4 cup finely chopped sundried tomatoes in oil, drained

• 1/4 cup toasted pine nuts

• Kosher salt optional – the cheese was salty enough – so I didn’t use any extra

Directions

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 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 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

Yield: 60 appetizers  Serving Size: 2 palmiers

Nutritional Information

Per Serving: calories 110, fat 7.8, chol. .43mg, Sodium 55 mg, Carbs 8.5, fiber 0.38g, Protien 1.63 g  WWPP 3

Recipe Source: Barefoot Contessa Back to Basics cookbook


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