↞ recipe box start page
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.
view more member recipes
PESTO PALMIERS
view my recipes
print
save
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.
recipe comments
related member recipes
Pesto Palmiers
by sgre52160
1 sheet commercially prepared puff pastry, defrosted 3 tbsp pesto 3 tbsp grated parmesan or pecorino cheese Preheat oven to 400. Roll pastry on a dry, floured board. Spread pesto and sprink
by sgre52160
1 sheet commercially prepared puff pastry, defrosted 3 tbsp pesto 3 tbsp grated parmesan or pecorino cheese Preheat oven to 400. Roll pastry on a dry, floured board. Spread pesto and sprink
Cardamom Palmiers
by sgre52160
1/3 cup sugar 1/2 tsp ground cardamom or cinnamon 1/2 lb puff pastry dough, thawed if frozen Unsalted butter for pans In a small bowl, stir together the sugar and cardamom. Sprinkle a work surf
by sgre52160
1/3 cup sugar 1/2 tsp ground cardamom or cinnamon 1/2 lb puff pastry dough, thawed if frozen Unsalted butter for pans In a small bowl, stir together the sugar and cardamom. Sprinkle a work surf
Mushroom Palmiers
by sgre52160
1 (17.3 oz.) package frozen puff pastry sheets 1/4 cup butter 1 1/2 cup finely chopped onion 1 lb fresh mushrooms finely chopped 2 Tbsp flour 2 tsp chopped fresh thyme leaves 1 Tbsp fresh lem
by sgre52160
1 (17.3 oz.) package frozen puff pastry sheets 1/4 cup butter 1 1/2 cup finely chopped onion 1 lb fresh mushrooms finely chopped 2 Tbsp flour 2 tsp chopped fresh thyme leaves 1 Tbsp fresh lem
Sun-dried Tomato Palmiers
by sgre52160
2 cloves garlic, peeled and finely minced 1/2 cup prepared pesto 17 1/4-oz pkg or two sheets frozen puff pastry, defrosted 1 cup grated Fontina 1/4 cup finely grated Parmigiano Reggiano 1/2
by sgre52160
2 cloves garlic, peeled and finely minced 1/2 cup prepared pesto 17 1/4-oz pkg or two sheets frozen puff pastry, defrosted 1 cup grated Fontina 1/4 cup finely grated Parmigiano Reggiano 1/2
Herb-cheese Palmiers
by ICOOK2
1 sheet thawed puff pastry (from a 17.3-ounce package) 1 tablespoon extra-virgin olive oil 1/4 cup grated extrasharp cheddar 3 tablespoons grated Parmesan 3 tablespoons chopped fresh herbs (su
by ICOOK2
1 sheet thawed puff pastry (from a 17.3-ounce package) 1 tablespoon extra-virgin olive oil 1/4 cup grated extrasharp cheddar 3 tablespoons grated Parmesan 3 tablespoons chopped fresh herbs (su
view more member recipes