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Savory Palmiers Recipe


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     Savory Palmiers

Category   Appetizers
Sub Category   None

1 pkg Pepperidge Farm puff pastry
1/4 cup prepared pesto (store bought or homemade)
1/2 cup crumbled goat cheese
1/4 cup drained and chopped sundried tomatoes in oil
1/4 cup pine nuts
kosher salt

Defrost puff pastry in refrigerator overnight. Preheat oven to 400 degrees. Lightly flour a board and carefully unfold one sheet of puff pastry. Roll pastry lightly with a rolling pin until it is approximately 9 1/2 x 11 1/2 inches. Spread 1/2 of pesto on sheet of puff pastry. Sprinkle the goat cheese, sundried tomatoes, pine nuts and salt on top. Working from the short ends, fold each end of pastry 1/2 way to the center. Then fold each side again toward the center until folded edges almost touch. Fold one side over the other and press lightly.
Wrap the rolled pastry in plastic wrap and put in the refrigerator for 20-25 minutes to firm up a bit. Remove and unwrap. Slice the roll into 1/4 inch slices. Place the palmiers on a parchment lined baking sheet 2 inches apart. Bake for 15-16 minutes or until golden brown. Serve warm. Repeat all of the above steps with the second sheet of puff pastry. Once I cut the roll into slices, I freeze them individually in a ziploc bag until ready to use.

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