For the love of pesto

Pesto Palmiers

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


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.

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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.

12 Responses to “For the love of pesto”

  1. Patricia Scarpin Says:

    Gotta try these - love puff pastry and love pesto!

  2. Sarah Says:

    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.

  3. Kate Says:

    What a great idea. I’ve never thought of making savory palmiers, but it makes so much sense.

  4. Katerina Says:

    Beautiful! I love how you can get something so amazing but it didn’t take you all day.

  5. Psychgrad Says:

    These look really yummy. I’m adding it to my list of recipes to try. Thanks!

  6. Amanda Says:

    These look wonderful! And I love the little heart shape they make. How cute!

  7. Annie Says:

    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!

  8. Confections of a Foodie Bride » Blog Archive » Super food for a less than super game Says:

    [...] « For the love of pesto [...]

  9. MrsPresley Says:

    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!

  10. Candace Says:

    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!

  11. Psychgrad Says:

    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.

  12. Pesto Palmiers « The Spicy Skillet Says:

    [...] Source: As seen on Annie’s Eats, originally from Confections of a Foodie Bride [...]

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