Pesto Palmiers
These simple appetizers are really flexible and can be made with many different fillings. I like to make them filled with pesto sauce and parmesan cheese but you could totally mix it up with an olive tapenade or a roasted red pepper puree. The possibilities are endless (you could even fill them with cinnamon and sugar). The best part about these is that you can make them ahead of time and freeze them for later – making them perfect for last minute entertaining.
Pesto Palmiers
Ingredients:
- 1 cup pesto sauce (store-bought or homemade)
- 2 sheet Pepperidge Farm Puff Pastry (each box will have 2 sheets), defrosted but still chilled
- 1/2-1 cup Parmesan cheese, grated
VARIATIONS
Instead of using pesto sauce, you could try...
- Olive tapenade
- Roasted red pepper puree
- Chopped sun-dried tomatoes, pesto and parmesan
- Cinnamon and sugar
Directions:
- Lay out the sheet of puff pastry on a lightly floured surface
- Evenly coat the puff pastry rectangle with approximately 1/2 cup of pesto sauce – you want it to be thoroughly covered
- Sprinkle parmesan cheese over the pesto
- Begin rolling up the puff pastry, starting with the side closest to you – roll it up tightly, halfway
- Spin the puff pastry sheet around and roll up the other side until it meets up with the rolled side
- Repeat this with the remaining puff pastry sheet(s), if desired
- Turn the roll over and place it on a parchment paper lined baking sheet
- Place the rolls in the freezer for approximately 20 minutes (you can also refrigerate until firm, about 45 minutes)
- Remove the rolls from the freezer and cut 1/2 in. wide slices down the roll
- If you’re planning on making these ahead of time, just place them back in the freezer after you’ve cut them
- Place the palmiers on the parchment paper (or a greased baking sheet) at least 1 inch apart – these will grow!
- Bake at 375°F for 15 minutes, or until golden brown