Pesto palmiers

By Mary Berg

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These swirly little puff pastry treats are a perfect make-ahead hors d’oeuvre to serve to your friends at your next dinner party! They are great as is or served as lovely little additions to a cheeseboard. Feel free to make a double batch, one with basil pesto and one with sundried tomato, for a little variety.

Makes 35-40 pastries.

SERVES

35 Mins

Ingredients

1 sheet frozen store bought puff pastry, defrosted in the fridge overnight
3 – 4 tablespoons store bought pesto, basil or sundried tomato
1/4 cup finely grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Flour, for dusting

Directions

Preheat your oven to 450F and line two cookie sheets with parchment paper.
Sprinkle a flat work surface with some flour and unroll the thawed puff pastry. Your pasty should be about a 25 centimeter square. If it is a bit smaller, lightly roll it out with a rolling pin until it is at least 25 centimeters. If it is larger than 25 centimeters to start with, no worries! You’ll just get a few more palmiers!
Evenly spread the pesto over top of the pastry, making sure to cover every inch. Follow with an even sprinkling of the parmesan cheese then season with the salt and pepper.
To form the palmier, fold the left and right sides of the pastry halfway to the centre. Fold these two sides in towards the centre so that the folded edges meet in the middle. Fold one half over the other like closing a book and place the whole roll onto one of the prepared baking sheets.
Pop the roll into the freezer for 30 minutes to firm up then slice into six millimiter slices with a very sharp knife. Lay the slices cut side up approximately five centimeters apart on the prepared baking sheets and bake for 8 – 12 minutes or until golden brown and delicious all around.
Allow the palmiers to sit on the hot baking sheet for about five minutes then carefully transfer to a cooling rack. Serve slightly warm or at room temperature. For leftovers, store at room temperature in a tightly sealed container.