Pesto 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.

SAVORY PALMIERS

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.