Ina Garten’s Savory Palmiers from her Back to Basics cookbook were easy to make and were a big hit at my Christmas party. Even my super fussy brother ate them and believe me, he rarely eats any of the dishes I bring to holiday parties. *cough* It’s more a comment on his finicky eating habits than it is on my cooking, really…
Palmiers (sometimes called Palm leaves) are puff pastry dough sprinkled with fillings that is then folded several times and then cut into slices before baking. Palmiers are traditionally of the sweet variety. These savory palmiers from Ina’s recipe are filled with pesto, goat cheese, toasted pine nuts, and sun-dried tomatoes. With their red, white, and green fillings, these little bites were spilling over with festive Xmas colors.
Another winner to go in my permanent recipe repetoire! Big thanks to Becky of Random Musings of a Deco Lady for selecting this as a Barefoot Bloggers bonus recipe this month!
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store-bought or homemade
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sun-dried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.
- Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.