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.
1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional) (I used Parmesan)
1/2-3/4 cup pesto
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.
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!