Pesto Crescent 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.