Ina's Savory Palmier recipe below. . . I put my own spin on it primarily based on my love of Feta Cheese. This was another dish served at our recent appetizer and dessert party. So good, that I made them again for Christmas Dinner and for New Years Brunch with a spicy Indian filling. Crispy on the outside, warm and a bit soft on the inside with big, bold flavors. . . Once you master the art of palmier folding, the options are endless!
Recipe adapted from The Barefoot Contessa. My additions in pink!
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/2 cup prepared pesto, store bought or homemade (I used a combination of 1/4 cup basil pesto and 1/4 cup sun dried tomato pest0 and upped the quantity from 1/4 total for 2 sheets to per sheet for more flavor)
- 1/2 cup crumbled goat cheese (I used feta because that's all I had and it tasted great!)
- 1/4 cup finely chopped sundried tomatoes in oil, drained (I only had the kind not in oil, so chopped some up and let them sit in olive oil for 15 minutes - that softened them up a bit)
- 1/4 cup toasted pine nuts (lightly toasted, chopped walnuts matched up well with the pesto and feta combo I made- feel free to add more if you like a little extra crunch - I did! )
- Kosher salt
Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes. (prepare one sheet at a time, keeping the second one in the fridge so that it stays cold, which will make it easier to work with)
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper (I used a silpat and they slid right off). Bake for 14-16 minutes minutes, until golden brown. Serve warm.
Happy Cooking and Happy Styling!