Friday, November 11, 2011

Savory Pesto Palmiers

The holiday season is upon us. We are trussing our turkeys, watching Santa star in commercials, and some of us (ahem, the Lady of the House) have nearly completed our Christmas shopping.

In addition to the requisite good cheer, November ushers in the season of parties. I love holiday parties. I always feel like I'm on Mad Men when I'm off to one. Kitten heels, an apron protecting my party frock while I'm putting the finishing touches on my make-up, maybe some pearls. It's just...fancy. And whether you're the host or an honored guest, these affairs often involve appetizers.

Today's recipe is absolutely perfect for the shin-digs filling up your social calendar. And they sound as classy as you'll look in your hipster skinny tie: Savory Palmiers. You can prepare them ahead and pop them in the oven just before your guests arrive. Or bring them to the party already cooked. Although they're sublime straight from the oven, these palmiers are also delicious at room temperature.

Party on, dudes.

Savory Pesto Palmiers
From: The Barefoot Contessa
Makes 60 appetizers

1 package frozen puff pastry, defrosted
1/4 cup prepared pesto
2/3 cup crumbled goat cheese
1/4 cup finely chopped sundried tomatoes
1/4 cup toasted pine nuts

Unfold one of the puff pastry sheets onto a lightly floured board or parchment paper. Roll it out slightly using a rolling pin until the pastry is about 9.5" x 11.5". (Mine was a bit bigger than this, and it worked just fine.)

Spread half of the pesto over the pastry. Sprinkle with half the goat cheese, half the tomatoes, and half the pine nuts. Season with salt.

Starting at the short end of the pastry, roll each end halfway toward the center. Then fold each end toward the center again until the folded edges almost touch. Fold one side over the other and press together gently. Transfer to a parchment lined baking sheet. Repeat the process with the second sheet of puff pastry and the remaining ingredients. Cover the puff pastry with plastic wrap and refrigerate for at least 45 minutes.

Preheat the oven to 400 degrees. Cut the rolls of puff pastry into 1/4" thick slices.

Place the palmiers face up on baking sheets lined with parchment paper. Bake for 14 minutes until the palmiers are puffed and golden. This makes about 60 appetizers, so you might need to bake them in batches. If you bake two trays of palmiers at once, make sure you rotate them halfway through so they cook evenly. Serve warm.

P.S. You can reheat Savory Palmiers at 350 degrees for about 7 minutes.


  1. Party on dude!! I to love get togethers this time of year. They are always so festive. Thanks for sharing.

  2. All my favorite flavors rolled into one!

  3. I love it... I am booking marking this for a later date. I have so many parties to go to this year. I know this one will be a hit.

  4. A palmier in one hand and a martini shaken not stirred in the other. Love this recipe.