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