Pesto and Sun Dried Tomatoes Palmiers
Palmiers (palm-ee-ay) are much easier to make than they are to say, and even better to eat! Originally – and still – made as a sweet, but can be savory, as these are as well.
And, since it’s MNF, we absolutely have to Kick’em up a Notch or two! So let’s get started with these – and see whose “eyes” have the winner!
They’re lining up for the kickoff …
(Owl’s Eyes) Sun Dried Tomato and Pesto Palmiers
Sun Dried Tomato Pesto
- 4 oz. oil packed, sun dried tomatoes, drained well (some oil reserved)
- 2 – 3 garlic cloves, sliced
- 3 Tbsp. pine nuts
- 1/2 tsp. cayenne pepper, optional (if you want it spicy)
Squeeze the tomatoes dry. Place tomatoes, garlic and pine nuts (and cayenne, if using) in food processor. Blend until a smooth paste is formed. You made need to add a few drops of the tomato oil to achieve as smooth a paste as possible. It should be very thick but will have a little graininess because of the pine nuts. Scrape into a bowl, cover and set aside.
- 1/2 c packed basil leaves, washed and patted dry
- 1/2 c grated Parmesan cheese
- 3 Tbsp. pine nuts
- 1- 2 garlic cloves
- pinch salt
- 1 – 2 Tbsp. extra virgin olive oil
Combine all ingredients except olive oil in food processor and pulse until basil is finely chopped. Scrape down the sides as necessary. Slowly add 1 tsp. olive oil at a time running processor fully until a very thick paste results. You may not need all the olive oil or you may need a tiny bit more (depends on the innate moisture in the cheese, nuts and garlic). Scrape into a bowl, cover and set aside.
- 1 Package Frozen Puff Pastry dough
- 1 egg
- 1 tsp water
Defrost 1 package of Puff Pastry in the refrigerator. When defrosted, remove one sheet (leave the other one in the refrigerator) to a very lightly floured pastry board. Lightly flour a rolling pin. Unroll the puff pastry sheet (it will be in thirds and lightly roll it into a 9″ x 14″ rectangle. It is almost that size – so don’t roll or press hard as that won’t allow the pastry to puff up as it should!. Trim edges so they are straight.
Line a baking sheet or cookie sheet with parchment paper.
Uncover one bowl of pesto. Spread it evenly over the entire surface of the pastry dough, just up to the edge and using all the pesto (don’t go over the edge). Starting from one of the long edges, roll the dough over twice to the midpoint of the pastry. Repeat on the other side so both rolls meet together in the middle. Roll one on top of the other (if you look at the ends, you will have 4 layers). Place the roll on the prepared baking sheet to one side (leave enough room for the 2nd roll).
Using a sharp knife, cut the pastry into about 14 – 16 slices about 3/4″ wide and lay them, cut side up. Repeat with the other sheet of pastry and pesto. In a small bowl, combine the egg and water and beat lightly with a fork until well mixed. Using a pastry brush, very lightly brush the egg wash over the cut sides of all the palmiers – don’t forget the outsides.
Preheat the oven to 400. Refrigerate for 15 to 30 minutes. Bake for 8 to 10 minutes or until pastry is puffy and golden brown.
Serve warm or at room temperature.
Tip from the Toque: These can be made days in advance and frozen. Defrost and bake as above.