Friday, December 9, 2016

Savory Pesto Palmiers

I love to cook. But, here's the thing; appetizers are hard for me. And they're really, really hard if I need to bring that appetizer to a party. I have to come up with something that travels well, is still tasty at room temperature, and is easy to make Sigh.

Recently I had to bring an appetizer to a Christmas party, so I dug into the HDHH archives for inspiration. Way back in 2011 I posted a recipe for Savory Pesto Palmiers. They met all of my appetizer requirements: travels well, tasty, and easy. Plus it was high time I took some updated photos. (I'm no photographer, but I thought I could do better than this.)

As I said in my original post, today's recipe is absolutely perfect for the shin-digs filling up your social calendar during the holiday season. 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.

Let's get cooking!

Savory Pesto Palmiers
From The Barefoot Contessa. Originally posted November 2011.
Makes 50-60 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 or at room temperature.

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

P.P.S. I can't help but share when my kids come to "help" when I'm taking blog pictures. Palmiers are officially toddler approved.

No comments:

Post a Comment