Pesto Palmiers

September 14, 2008 § 3 Comments

About a week ago I made some sweet palmiers. Today is all about a savory palmier made with pesto using the other sheet of puff pastry. These make wonderful appetizers sure to impress. Techniques are similar to the sweet recipe and almost just as easy. The recipe includes homemade pesto but you can substitute with your favorite store bought pesto.

Pesto Ingredients:
1 cup basil leaves
1/4 cup pine nuts, toasted
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1-2 teaspoon olive oil

I toast the pine nuts in a dry pan or skillet over medium-low heat. Shake the pan frequently to ensure even browning. Be careful to babysit the pan because the pine nuts will burn quickly if you don’t watch carefully. When the nuts are fragrant and browned, take the pan off the heat. Transfer the pine nuts to a plate to cool.

Combine all ingredients except cheese in a food processor and pulse until smooth. Don’t add too much oil, just enough to combine all the ingredients into a smooth, thick paste. Put the pesto into a bowl and add Parmesan cheese. Combine and set aside.

Palmiers Ingredients:
1 sheet puff pastry, thawed
1/4 to 1/2 cup grated Parmesan cheese
Pesto
1 egg
1 tablespoon water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto work surface. Roll out the puff pastry on top of the cheese. Spread the pesto on top of the pastry, within 1/2 inch of each side of the pastry. You might not need all of the pesto.

Fold the left and right edges of the puff pastry halfway to the center of the dough.

Fold the two halves together like a book.

Cut into 1/2 inch slices and place onto parchment-lined or Silpat/Exopat baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes or until golden. Flip and bake for an additional 6-8 minutes.


I find that the savory palmiers are best the day of baking and don’t keep as well as the sweet ones. Crisp up in the oven on 375 degrees for about 6-8 minutes.

There’s lots of other variations for savory palmiers. Sun-dried tomato pesto is also another good one since you can find ready made pesto at the store. Prosciutto spinach palmiers is another and works well with puff pastry as a palmier because of prosciutto’s thinness (easy to roll and doesn’t get soggy). Use chopped frozen spinach and make sure you squeeze all of the water out before putting them on the pastry sheet. For a little flare, add some goat cheese or brie before baking. Let your imagination run wild! Maybe not too wild but you get the idea.

Hope y’all enjoy the rest of the weekend. Now go and eat well.

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§ 3 Responses to Pesto Palmiers

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