Normally, when you think of palmiers, you conjure an image of a sweet, heart shaped pastry rich in butter and sugar. Maybe it’s topped with cinnamon sugar or coarse sugar. Maybe it’s rolled up with sun dried tomato pesto. Wait what! Sorry to throw you off, but that is indeed how I think of them today.
For the Pepperidge Farm 1-2-3 Puff Pastry contest, I used my puff pastry coupon they sent me and bought a sheet of puff pastry. I didn’t want to do the usual palmiers as a dessert. So I went the more savory route and made it into an appetizer.
This pesto has a rich hearty flavor, so don’t be surprised when you bite into it and go “Whoa!” because you thought it was going to be sweet or lightly flavored. And because it’s rich, you only need a couple to satisfy yourself.
Sun Dried Tomato Pesto
1/2 cup packed basil leaves
1/2 cup toasted pine nuts
3 cloves garlic
zest of half a lemon
1/2 t kosher or sea salt
1 cup oil-packed sun dried tomatoes (preferably olive oil)
1/4 cup grated Parmesan cheese
3/4 cup extra virgin olive oil (may not use all)
Drain the tomato of excess oil and set aside. In your food processor, pulse the garlic a couple times. Add the basil, nuts, zest, salt, and tomatoes. Pulse until coarsely chopped.
Add the cheese and pulse to mix in. Drizzle tomato olive oil slowly into the mixture while running. Continue until mixture is a thick paste. If needed, use the olive oil. At this point adjust for salt.
This will keep in the fridge for several weeks.
1 box frozen puff pastry, thawed
Unravel the puff pastry and make flat. Work fast or else the butter in it will melt.
Spread pesto over dough leaving a 1 inch border on two sides. Roll lengthwise with borders on top and bottom. Wrap tightly with saran wrap and chill in the fridge for an hour.
Slice into 1/4 inch slices with a sharp knife. Again you need to work fast or else it will become soft.
Bake in a 450 F oven for about 5 or 6 minutes. Flip over with a spatula and bake another 3-5, until nice and caramelized. Cool on a rack.
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