Shelly's Recipe

SUN-DRIED TOMATO PALMIERS

Category: Hot

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 cup finely minced sun-dried tomatoes, rehydrated in hot water for 5-8 minutes (if not packed in oil)
4 pinches freshly ground black pepper

Preheat the oven to 350. Stir the minced garlic into the prepared pesto. Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches. Cut each pastry sheet in half lengthwise. Spread 1/4 of the pesto (2 tbsp) over the entire surface of each pastry sheet. Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.

Tightly roll each sheet, starting at a long side, into a 1-inch-wide log. Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart. (The palmiers may be baked right away or refrigerated for up to 2 days. The unbaked palmiers can be frozen, covered, for up to 2 weeks.)

If frozen, defrost the palmiers in the refrigerator before baking. Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown. Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

FINISHING TOUCHES AND TABLE PRESENTATION: Line different-shaped baskets or long silver bread trays with white cloth napkins. Arrange the palmiers in concentric circles or rows in the baskets or trays.