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    You are in: Home / Recipes / Pesto Palmiers Recipe
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    Pesto Palmiers

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Mischka's Note:

    A variation on the traditionally sweet snack. The filling can be substituted with tapenade, tahini or simply parmesan cheese for a variation. Can be made to step 3 in advance. Time includes 30 minutes freezing. Australian measurements used.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to hot 220C(425F).
    2. 2
      Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped. With the motor running, gradually add the oil in a thin stream and process until the mix is smooth. This is your pesto filling.
    3. 3
      Lay out a pastry sheet and spread with one quarter of the pesto. Roll up one side until you reach the middle then repeat with the other side. Set aside on a baking tray.
    4. 4
      Repeat this process with the remaining pastry and pesto.
    5. 5
      Freeze for 30 minutes.
    6. 6
      Cut frozen pastry rolls into 1.5cm thick slices. With cut sides up, curl each slice into a semi-circle.
    7. 7
      Allowing room for expansion place onto greased, or lined, baking trays.
    8. 8
      Bake in batches for 15-20 minutes, or until golden brown. Serve hot.

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    Nutritional Facts for Pesto Palmiers

    Serving Size: 1 (18 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 97.1
     
    Calories from Fat 62
    63%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.3 mg
    0%
    Sodium 47.1 mg
    1%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.1 g
    0%
    Protein 1.4 g
    2%

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