Prep 15 mins
Cook 15 mins
When one thinks of palmiers – the tiny scroll-like pastries - sweet, flaky cookies come to mind. While these are flaky and delicate like the original, that’s where the similarities end. This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor.
- 1⁄3 cup packed fresh basil leaf
- 3 garlic cloves, crushed
- 1⁄4 cup olive oil
- 1⁄2 lb puff pastry (1 sheet store bought)
- 1 egg, beaten
- 1⁄4 teaspoon ground black pepper
- Preheat an oven to 400°F
- Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.
- Roll the pastry dough into a large rectangle, about 15-inches by 12-inches.
- Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough.
- Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
- To hold difficult pastry together, brush it with the egg, if needed.
- Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet.
- Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown.
- Remove them from the baking sheet and serve warm or at room temperature.
- Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.