Our adopted blog, Equal Opportunity Kitchen, has a lot of great recipes waiting to be tried. We've had their Grilled Skirt Steak with Moroccan Spice Paste and Saffron Yogurt on our list for weeks and still mean to get to it soon. But last night Jack and I had various bits of cheese to use up, and some bread too nice to let go stale, so I thought I'd try making these Pesto Palmiers to munch on as well. This is a double "Gotta Try That!" because Equal Opportunity Kitchen felt the same way and got the recipe from Confections of a Foodie Bride. Thanks to both blogs for the great idea and recipe!
I changed it up a little, making a quick parsley pesto, as I needed to rescue a bunch that was threatening to go over to the dark side.
Pamiers are ridiculously easy to make and you get a lot of oohing and ahing for minimal effort. Must remember to try other fillings soon!
Savory Parsley Pesto Palmiers
for the pesto:
1 cup de-stemmed Italian parsley
1/4 cup pine nuts, toasted
1 garlic clove, minced
1 teaspoon olive oil
1/4 teaspoon salt
Combine all ingredients in a food processor and pulse until smooth.
for the Palmiers:
1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto
1 tablespoon water
Preheat oven to 375 degrees.
Sprinkle grated cheese onto parchment paper. Roll out the puff pastry on the parchment paper (on top of the cheese) 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 (if you're having trouble visualizing this, both Equal Opportunity Kitchen and Confessions of a Foodie Bride have photos you can reference).
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.