Easy Make Ahead Savory Palmier Appetizers
These Savory Palmiers are very simple h'ors doevres that can be made ahead, or just a few minutes before taking them into hot and flavorful appetizers. Puffy pastry is so easy to work with. This recipe is versatile, where you can interchange the kind of cheese you prefer to use. This version has basil pesto, sun-dried tomatoes and feta cheese-- or you can use goat cheese.
Ingredients
Homemade Pesto (optional, jarred pesto is fine):
- 1/4 cup walnuts
- 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts
- 3 tablespoons chopped garlic 9 cloves
- 5 cups fresh basil leaves packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
For the Palmiers:
- 1 package frozen puff pastry thawed
- 1/4 cup prepared pesto store bought or homemade (recipe above)
- 1/2 cup crumbled goat cheese such as Montrachet (I used feta cheese)
- 1/4 cup finely chopped sun-dried tomatoes in oil drained
- 1/4 cup toasted pine nuts
- Kosher salt optional
Instructions
For the pesto:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups
For the Palmiers:
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat (or feta) cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt (optional, as I didn't need it). Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper.
- Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400°F. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown.
- Serve warm.
Notes
Recipe source: Ina Garten, Food Network