Savory Palmier’s for a 60th Birthday!September 25, 2009 at 12:00 am | Posted in Appetizer | 4 Comments
Darling Auntie Helen had a big ol party for her sweetie Bob’s 60th Birthday. Bob actually shares my birthday too so that is fun. 🙂 I offered to make something and she said yes, appetizers!! I went straight to my standard cookbook for simple and delicious recipes: Back to Basics by the amazing Ina Garten!
I love using puff pastry, and using it to make palmier’s is even better! I stuffed the pastry with goat cheese, pesto, pine nuts and sun dried tomatoes. I used some old sun dried tomatoes I had stuffed in a glass jar, and they made the dish taste a little bitter. Luckily, the other ingredients helped to offset it and make the whole thing taste great! So just make sure you like the sundried tomatoes you are using! Check out the recipe below…
1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto ( I was lazy and got the stuff from the olive bar in Wegman’s!)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup finely chopped sun-dried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt I think adding salt depends on the saltiness of your pesto. I didn’t add salt.
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches.
Spread the sheet of puff pastry with half the pesto.Then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400 degrees. Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them face up 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown!