For the love of pesto
What appeals most to me in a recipe is the potential - the versatility of substituting one or two ingredients and giving the dish an entirely new flavor. That’s the beauty of this recipe. It has only two essential ingredients: puff pastry and a filling.
Feeling adventurous? Snub your nose at Pepperidge Farm and make your own puff pastry. Feeling rushed to get something out that your friends can munch on? Grab frozen puff pastry and a jar of pre-made pesto or your favorite preserves. Sweet or savory, you decide what you want on the inside. I wanted pesto.
Pesto Palmiers
1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto*
1 egg
1 Tbsp water
Preheat oven to 375 degrees.
Sprinkle grated cheese onto parchment paper (larger than 12×12 inches). Roll out the puff pastry on the parchment paper (larger than 12×12 inches) into a 12×12 inch square. Lift up one side of the puff pastry, sprinkle grated romano onto the parchment paper, and return the pastry to the parchment paper; repeat for the other side. Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.
Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book.
I’ve stopped here and frozen the palmiers for later use. Just let the logs thaw a bit and then proceed.
Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.
*I used a traditional basil pesto recipe for this batch. Cilantro-pecan pesto, olive tapenade, sun-dried tomato pesto, and marinara also work wonderfully in this recipe.
January 30th, 2008 at 8:32 am
Gotta try these - love puff pastry and love pesto!
January 30th, 2008 at 11:11 am
These looks so much prettier than when I make them! I think I cut them into pieces too thick–I like the thin, crisper look that yours have. I’m a big fan of the pesto combined with some cheddar cheese.
January 30th, 2008 at 11:30 am
What a great idea. I’ve never thought of making savory palmiers, but it makes so much sense.
January 30th, 2008 at 11:45 am
Beautiful! I love how you can get something so amazing but it didn’t take you all day.
January 30th, 2008 at 1:19 pm
These look really yummy. I’m adding it to my list of recipes to try. Thanks!
January 30th, 2008 at 1:24 pm
These look wonderful! And I love the little heart shape they make. How cute!
January 30th, 2008 at 6:16 pm
Wow, such a versatile appetizer recipe. I love the simplicity of it and the fact that it can be frozen in advance. I’m definitely going to have to try this. Thanks!
January 31st, 2008 at 1:15 am
[...] « For the love of pesto [...]
February 1st, 2008 at 11:41 am
yum! not sure if i’m ready to tackle home made puff pastry yet but i could totally see myself making this w/the store bought stuff
so easy and looks so good!
February 2nd, 2008 at 10:59 am
Hmmm…I just happen to have Pepperidge Farm Puff Pastry in my freezer and Pesto in the fridge… Its a definite must try. Lovely palmiers!
February 5th, 2008 at 9:54 pm
Me again! I made the Pesto Palmiers for our Superbowl party and they were a total hit. Thank you so much for the great recipe! You can check out the palmiers I made here.
August 11th, 2008 at 8:12 pm
[...] Source: As seen on Annie’s Eats, originally from Confections of a Foodie Bride [...]