Tag Archives: palmiers

Pesto, goat cheese and sundried tomato palmiers

Puff pastry is the after-work-cocktail-hour-hostess’s best friend. Simply roll it out, cover it in things you like, fold up, slice and bake. At a small get-together recently, I made Ina Garten’s savory palmiers to go with Grant’s grilled chicken and ginger-infused vodka cocktail.

Using my friend Tonya’s homemade pesto and some goat cheese, sundried tomatoes and pine nuts, these really do make a wonderful and easy little appetizer. They look like little elephant ears.

Pesto, Goat Cheese and Sundried Tomato Palmiers

Ingredients:

  • 1 sheet puff pastry, rolled out to 9×12 inches
  • 1/4 c. pesto
  • 1/4 c. goat cheese crumbles
  • 1/4 c. toasted pine nuts
  • 1/4 c. sliced sundried tomatoes packed in olive oil

Cover puff pastry with pesto, then sprinkle on cheese, nuts and tomatoes. Starting on short ends, roll the opposite ends halfway to the middle, then roll them over again to meet at the center. Then, roll one half on the other, pressing down lightly. Cover in plastic wrap and chill for 45  min. or overnight.

Preheat oven to 400. Slice dough in 1/4-inch pieces and place 1 inch apart on baking sheet. Bake for 14 min. or until golden brown. Serve warm.

Enjoy, friends! xoxo

Palmiers

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When I was little, we called these elephant ears. Not the deep-fried carnival fare. The light, flaky pastry rolled in sugar and baked until golden. The recipe is so easy, I’m not sure they deserve such a snooty title as palmiers, but Ina Garten would have it no other way.

I accidentally added way too much sugar to mine, so they were more caramelized than normal. But they still tasted good, especially a couple days after I made them. Yummy with your morning coffee or tea.

Preheat oven to 450.

Mix together 1 c. sugar, pinch of salt and 1 tsp. cinnamon. Spread 1/2 c. on a flat surface and lay out a sheet of thawed puff pastry. Spread the rest of the sugar on top and roll out the dough to about a 13-inch square. Fold two sides halfway toward the center. Fold again to the center of the square. Fold again, like you are closing a book. Slice the dough in 1/2-inch pieces and lay on a baking sheet covered in parchment paper. Bake 6 minutes, flip each cookie and cook another 3-5 min. until caramelized. Repeat with second batch, as needed. Cool the cookies on a wire rack.

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Serve at room temperature and enjoy! xoxo