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Category: Hot
Prep Time: Cook Time: Total Time:
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.
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. (NOTE: They can be 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.
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PESTO PALMIERS
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Category: Hot
Prep Time: Cook Time: Total Time:
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.
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. (NOTE: They can be 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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