Pesto Palmiers - KOTA Territory News

Pesto Palmiers


one sheet puff pastry (12x12)
2/3 c pesto
1 c Parmesan Reggiano, grated
1/2 c pine nuts

Thaw puff pastry in the refrigerator.

Preheat oven to 375 degrees.

Spread puff pastry sheet on lightly floured surface and roll slightly until flat. Spread filing to cover puff pastry corner to corner. Sprinkle with pine nuts and cheese (just half the cheese if using Parmesan Reggiano). Roil left side one third of the way toward the center and then roll each to the center to create the heart-shaped roll.

The palmier log can be refrigerated at this point for up to two to three days until ready to bake. THey can also be frozen.

Slice in 3/8" slices and place on a baking sheet. FIF the dough is too soft, place in the freezer for 10- minutes. Sprinkle with remaining cheese.

Bake at 375 degrees for about 25 to 30 minutes or until the palmiers are browned and lightly crisp.


-caramelized onions, thyme and goat cheese
-sundried or oven roasted tomatoes, packed in oil
-freshly roasted garlic and butter, cheddar cheese and parsley
-artichoke tapenade
-live tapenade
-use your imagination and create other combinations.

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