Savory Palmiers From Ina Garten Recipe 375

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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

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

PALMIERS



Palmiers image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 40 to 45 cookies

Number Of Ingredients 3

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Steps:

  • Preheat the oven to 450 degrees F.
  • Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
  • Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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

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

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.

SAVORY PALMIERS



Savory Palmiers image

Provided by Ina Garten

Categories     appetizer

Yield 60 hors d'oeuvres

Number Of Ingredients 14

1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt
1/4 cup walnuts
1/4 cup pignolis
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

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.

GARLIC HERB PALMIERS RECIPE



Garlic Herb Palmiers Recipe image

Provided by dhoffmanlatter

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon finely chopped fresh sage
1/2 teaspoon Spanish smoked paprika (pimenton)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Flour, for dusting
14 ounces frozen all-butter puff pastry, defrosted, preferably Dufour brand (see headnote)
3 tablespoons freshly grated Parmigiano-Reggiano cheese
3 tablespoons finely grated Comté cheese or Gruyère cheese
1 large egg, lightly beaten

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line two baking sheets with parchment paper. Combine the oil and garlic (to taste) in a small saucepan over low heat; cook for 5 to 7 minutes, stirring often, until the garlic is soft and tender. Stir in the rosemary, thyme and sage; cook for 1 minute more, then let cool completely. Stir in the smoked paprika, salt and pepper. Lightly dust a clean work surface with flour. Roll out the puff pastry there, into a rectangle about 1/4 inch thick, with one of the long sides parallel to the work surface's edge. Spread the cooled garlic mixture evenly over the rolled-out pastry, then scatter the Parm and Comte or Gruyere cheeses evenly over the surface. Fold both long sides in toward the center so their edges meet in the middle but do not overlap. Brush any exposed puff pastry with some of the beaten egg, then roll each long side toward each other to meet in the center. Gently squeeze all along the length of the double-roll log so they stick to each other. Refrigerate for about 20 minutes, or until slightly firm.Use a sharp knife to cut the refrigerated double-roll log crosswise into 32 to 35 slices of equal size, laying them about 1 1/2 inches apart on the baking sheets as you work. (You may have some end scraps, which you can bake and eat as cook's rewards.) Refrigerate for 15 to 20 minutes, until firm. Brush the tops of the palmiers with the remaining beaten egg. Bake for 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through, until golden brown and puffed. Cool completely. Serve at room temperature.

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