Pesto Palmiers

These are an incredibly quick appetizer and were quite a hit at the shower!  So much so that I didn’t even get a chance to taste one myself, but I heard raves from several guests, as well as Ben who managed to snag one.  I mean, puff pastry + pesto?  How could they not be good?  I was disappointed with the appearance of these but I can’t help wondering if it had anything to do with the fact that I prepped them early in the week, froze them, and then sliced and baked them on Saturday.  I’ll definitely be making these again soon so that I can finally taste one for myself, and also see if the appearance is improved by not freezing before baking.

Pesto Palmiers

Ingredients:

1 sheet puff pastry, thawed

¼ cup grated Parmesan cheese, optional

½-3/4 cup pesto

1 egg

1 tbsp. water

 

Directions:

Preheat oven to 375°.

 

Lay puff pastry out onto parchment paper.  Roll out into a 12×12” square.  Lift up one side of the puff pastry, sprinkle grated Parmesan onto the parchment paper, and replace the puff pastry; repeat with the other side.  Using a spatula, spread the pesto within ½ – inch of each side of the pastry.  Using your spatula, make three indentations on the top edge of the dough at 3 inches, 6 inches and 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 indentation).  Fold the sides to the middle again until they are almost touching.  Fold the two halves together like a book.

 

Cut into half-inch slices and place onto parchment-lined baking sheet.  Whisk the egg and water together and brush over the palmiers.  Bake for 8 minutes, flip and bake for 6-8 more minutes.  Palmiers are best the day of baking.

Source: adapted from Confections of a Foodie Bride