Monday, December 29, 2008

Pesto Palmiers

Another HIT from Annie's blog! I made this for the baby shower as well. There were NONE left! They were sooo incredibly amazing! I've made them at least two more times since then!


1 sheet puff pastry, thawed
¼ cup grated Parmesan cheese, optional
½-3/4 cup pesto
1 egg
1 tbsp. water

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

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