Pesto Palmiers
Linda Cooper made these Palmiers for our birthday party, and we just had to have her recipe!
Ingredients
200g ready made puff pastry
1 tablespoon plain flour to dust
3 tablespoons pesto (red and green)
50g freshly grated parmesan cheese (or medium Cheddar)
Salt and Black pepper
Makes 24
Method
Preheat the oven to 190 electric, 5 gas.
Roll the pastry into a rectanglw approximately 30cm by 20cm. Trim edges with a sharp knife.
Spread pesto thinly over pastry, sprinkle with grated cheese and season with pepper.
Roll pastry from each long side to make 2 spirals meeting in the centre. Chilll in the freezer for 10 minutes to make firm.
Cut the joined roll across into 1cm slices. Arrange on a lightly greased baking tray, allowing room for the palmiers to expand. Sprinkle with sea salt.
Bake for 15 minutes at 190C, 5 gas, until crisp and golden.
Transfer to a cooling rack.
Serve the Palmiers whilst still warm, or transfer to an airtight tin when cold. The Palmiers will stay fresh for 2 - 3 days, and can be warmed before serving.
Happy baking!
Linda Cooper x
Ingredients
200g ready made puff pastry
1 tablespoon plain flour to dust
3 tablespoons pesto (red and green)
50g freshly grated parmesan cheese (or medium Cheddar)
Salt and Black pepper
Makes 24
Method
Preheat the oven to 190 electric, 5 gas.
Roll the pastry into a rectanglw approximately 30cm by 20cm. Trim edges with a sharp knife.
Spread pesto thinly over pastry, sprinkle with grated cheese and season with pepper.
Roll pastry from each long side to make 2 spirals meeting in the centre. Chilll in the freezer for 10 minutes to make firm.
Cut the joined roll across into 1cm slices. Arrange on a lightly greased baking tray, allowing room for the palmiers to expand. Sprinkle with sea salt.
Bake for 15 minutes at 190C, 5 gas, until crisp and golden.
Transfer to a cooling rack.
Serve the Palmiers whilst still warm, or transfer to an airtight tin when cold. The Palmiers will stay fresh for 2 - 3 days, and can be warmed before serving.
Happy baking!
Linda Cooper x