Today's appetizer is sure to make you drool! Puff pastry, pesto and parmesan......can't go wrong with those ingredients! Thanks to April Barnette for sending this delicious recipe in!! Enjoy!
Pesto Palmiers
1 box puff pastry
1 jar sun-dried tomato pesto or basil pesto
freshly grated parmesan cheese
1 egg
2 TB water
-Preheat oven to 400.After the pastry dough thaws to room temperature, unfold and lay 1 pastry sheet on a non-stick surface (either lightly flour the counter top or use a Silpat nonstick mat). Cut the sheet in half. Spread pesto thinly but not too sparingly. Cover with a thin layer of freshly grated parmesan cheese. Roll the longest edges of the pastry sheet inward (like a scroll) so that they meet evenly in the middle. You may have to pinch or press the pastry seam together so that the pastry log doesn't come unrolled. After the pastry is rolled into log, in a small bowl, beat one egg and add 1-2 tablespoons of water to create an egg wash. With a pastry or basting brush, coat the entire surface of the log with the egg wash. Slice the pastry log into 1/4 to 1/2 inch pieces. Place the pastries pieces flat on greased cookie sheet (so that one of the exposed pesto sides is touching cookie sheet) 2 inches apart. Bake on 400 until "puffed".
We hope you have a SpOoKy HaLLoWeeN!!!!
Cupcake Wishes and Cookie Dreams! :)
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