Recipe by ** Poppy **
from "INVITATION TO DINNER" cookbook
Top Review by Karen Elizabeth
Well, I thought I was being very brave making this, I thought it would be fiddly, but not at all, worked like a dream. I was a bit concerned that the 'filling' wouldn't be enough for the pastry, but once you spread/sprinkle it on and roll up, its just right! I wasn't quite sure whether to lay the slices flat, on the baking sheet, or balance them on their sides, so I did a bot of both, and both worked, tho lying them flat is better. I baked them as appetizers for a lunch party, and even the children enjoyed them! lovely savoury nibbles that present very well, and everyone loves! My guests were impressed, DH loved them, even my finicky DD1 loved them! Thanks Poppy, for helping me try something new that I'll be making again!
- 2 garlic cloves, peeled and finely minced
- 1⁄2 cup prepared pesto sauce (available in the refrigerator cases of most markets)
- 1 (17 1/4 ounce) package frozen puff pastry or 2 sheets frozen puff pastry, defrosted
- 1 cup grated fontina
- 1⁄4 cup finely grated parmigiano-reggiano cheese
- 1⁄2 cup finely minced sun-dried tomato (rehydrated in hot water for 5-8 minutes, if not packed in oil)
- 4 pinches fresh ground black pepper
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Stir the minced garlic into the prepared pesto.
- Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.
- Cut each pastry sheet in half lengthwise.
- Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.
- Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.
- Tightly roll each sheet, starting at a long side, into a 1-inch-wide log.
- Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.
- (The palmiers may be baked right away or refrigerated for up to 2 days. The unbaked palmiers can be frozen, covered, for up to 2 weeks.) If frozen, defrost the palmiers in the refrigerator before baking.
- Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.
- Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.