Pesto Palmiers
This recipe just appealed from thebrewerandthebaker.com and it was tasty - next time on the half that I added sundried tomatoes I would only put them in the center area as they were doubled up after the frist fold!
1/2-3/4 cup pesto
1 egg
1 Tbsp water
Preheat oven to 375 degrees.
Roll out the puff pastry on a piece of parchment into a 12x12 inch square.
Spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.
Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they're almost touching. Fold the two halves together like a book.
Cut into 1/2 inch slices and place onto parchment-lined baking sheets.
Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.
Roll out the puff pastry on a piece of parchment into a 12x12 inch square.
Spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.
Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they're almost touching. Fold the two halves together like a book.
Cut into 1/2 inch slices and place onto parchment-lined baking sheets.
Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.
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