Tuesday, November 17, 2009

Sun-dried Tomato Pesto Palmiers
Traditionally Palmiers (Palm Leaf) are a puff pastry sugar cookie. Here I used a savory filling of sun-dried tomatoes instead of sugar. They are excellent with a glass of Champagne or a martini.
1 sheet of puff pastry makes about 15 slices, cut about 1/2 to 3/4 inch wide.
1 large bunch of fresh basil
1/2 cup sundried tomatoes
2 garlic cloves
2/3 cup pine nuts
1/2 cup olive oil
2/3 cup grated parmesan cheese
Coarsely chop the basil, tomatoes, garlic,and pine nuts-I used a food processor-could be done by hand
Slowly fold in the oil and cheese
Spread the pesto in a thin layer over the top of sheet of puff pastry
Using the long side of the pastry, begin to roll it up jelly-roll style, when you reach the middle, stop and begin to roll from the opposite side until the two rolls meet in the center
Make 1/2 inch slices and bake on parchment covered baking sheets
I baked them at 375 degrees for about 12 minutes in a convection oven

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