Pesto Palmiers

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.