Savory Pesto Palmiers Recipes

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.

SAVORY PESTO PALMIERS

Steps:

• 1. Place 1/2 cup Pinoli nuts in a pan and cook nuts for about a minute (just enough to lightly brown) set aside and let cool.
• 2. On a floured surface unfold puff pastry dough and roll lightly with rolling pin.
• 3. Take about 1 1/2 tablespoons of the fresh pesto spread all over dough covering completely.
• 4. Sprinkle with sundried tomatoes, black olives, crumbled goat cheese and pinoli nuts.
• 5. Take one end of dough and fold over half way to middle, the take other end and do the same and repeat.
• 6. Slice with a sharp knife, place on ungreased cookie sheet and bake at 425 degrees for 12-15 minutes until golden brown.

SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)

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

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 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.