Pesto Palmiers

I love appetizers.  I could completely do without meals and just have snacks.  But that wouldn’t be very good for me.  So anytime I’m going to a party or get together, I’m so excited because there are usually appetizers.  And if I’m bringing something to contribute, it’s usually an appetizer.

The pesto palmiers I saw on Confections of a Foodie Bride sounded like something that would be fun to snack on at a recent Ladies Night Out at an art studio.  A group of friends got together and had a couple of art instructors walk us through how to paint a picture and at the end of the night, we each had a work of art!  There were several breaks while we had to wait for paint to dry so we all brought snacks and drinks.  The palmiers were perfect, they were SO simple to make and can be eaten in just a few bites.  What is so great about these is that they can be made way in advance and frozen before the baking part.  That way you just slice and bake!  Also, it’s very versatile, you could fill them with just about anything!  They were a big hit!

Pesto Palmiers
Recipe from Confections of a Foodie Bride

1 pkg puff pastry, defrosted
1 jar (or recipe) traditional basil pesto
Shredded Parmesan cheese
1 egg
1 tbsp water

On a lightly floured surface, with a lightly floured rolling pin, roll out one sheet of the puff pastry to a 12×12 square.  Spread a light layer of pesto all over it, but leaving a 1/2 inch border free of pesto all around.  Sprinkle lightly with cheese.  Make light indentions along one side of the dough at a 3-inch mark, 6-inch mark and 9-inch mark.  Gently fold the top side down to the three-inch, then the six, then the nine.  Repeat with the bottom half, folding up (see Confections of a Foodie Bride for pictures).  Fold the top half over the bottom half, then repeat the whole process with the other sheet of pastry.

Once they’re both done, place them on a baking sheet and pop in the freezer just long enough to harden (or you can wrap them and freeze to bake at another time).

Preheat oven to 375.  In a small bowl, whisk the egg and water together.  Once the dough is firm, cut each one into 1/2 inch slices.  Place on a baking sheet lined with parchment paper or a silicone mat and lightly brush the egg mixture over the tops.  Bake 8 minutes, flip them all over and bake another 8-10 minutes or until golden.  Makes 48.

Pesto Palmiers


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