Posted by: tinkande | November 22, 2008

Pesto Pinwheels

Pesto Pinwheels

We went to a party tonight and we needed a quick and easy thing to bring with us.  My “signature” pot luck item is crudite (veggies and dip).  Cheap, easy, and a nice supplement to the usual potluck fare.  I wanted to try something different this time.  I originally saw this appetizer on one of the food blogs that I frequent: Confections of a Foodie Bride.  They were pretty easy to make and the house smelled soooo good while they were baking.

Pesto Palmiers
1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional) (I used Parmesan)
1/2-3/4 cup pesto
1 egg
1 Tbsp water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto parchment paper or counter (larger than 12×12 inches). Roll out the puff pastry on the counter (larger than 12×12 inches) into a 12×12 inch square.  Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentations on the top edge of the dough at 3 inches, 6 inches, 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 indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book.

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At this point I popped the log into the freezer for about 20 minutes so that it would be easier to cut. Cut into 1/2 inch slices and place onto parchment-lined baking sheets (I didn’t line my baking sheets with parchment paper and it was fine). Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.

Note: I found these to be a bit oily and it’s probably just because the pesto I used had more olive oil in it.  Next time I would make this with a pesto that had very little or no oil in it.  When I flipped them halfway through baking, I actually put them on a fresh cookie sheet because they were swimming in olive oil – gross.  I also like to create more dirty dishes for my roommate to clean up whenever possible.

Update:  We tried these again a few weeks later with olive tapenade, which I drained most of the liquid from.  They came out great, but they were a bit salty.  I’ll have to keep playing with these to come up with the perfect filling!

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Responses

  1. Yeah, yeah…but were they good?

  2. GREAT PHOTOS!! These look so good. I’m with you on the dishes thing. My “roommate” will be VERY busy this week.

  3. K – Yes, they were very tasty!

  4. And how fabulous they were.


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