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Pesto Palmiers

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Quick and easy appetizer that has infinite possibilities for the filling: pestos, leftover tapenade, or even sweet fruit preserves.

Ingredients

  • ½ packages Frozen Puff Pastry, Thawed, 14-17 Ounce Package
  • ½ cups Pesto
  • 1 Tablespoon Water
  • 1 whole Egg (large)

Preparation

Preheat oven to 375 degrees.

Roll out the puff pastry on parchment paper (larger than 12×12 inches) into approximately 12×12 inch square. Spread the pesto within 1/2 inch of each edge of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three small 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 on each side). Then fold the sides to the middle until they’re almost touching. Fold the two halves together like a book.

Cut into 1/2 inch slices and place onto lined or greased baking sheets. Whisk egg and 1 Tablespoon of water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes.

4 Comments

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ABusyNest on 7.29.2010

What a great idea! I love pesto on anything, and I bet rolling it in puff pastry is no exception!

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Recipe For Delicious on 7.27.2010

These look simple and delicious! Thanks for the recipe!

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candykettle on 7.26.2010

yum! Just finished freezing the second huge batch of pesto from my garden basil. Can’t wait to make these!

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marynola on 7.26.2010

Yum! I am a huge fan of sweet palmiers (also called elephant ears around here). I can’t wait to make these- soon.

One Review

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monalisa on 8.23.2010

My family loved these. I forgot the egg wash but it worked out fine, probably due to the olive oil in the pesto.

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