Palmiers ... Two Ways

SB and I went to a holiday dinner party recently. It was our task to bring some nibbles for having with before dinner drinks.

I was on a mission to use up all the bits of ingredients that we've had in the fridge during the Christmas season, so out came the Parmesan and pesto. Sooo easy. In fact, I am recommending that you always keep a packet of puff pastry sheets in your freezer for those occasions when you need a nice appetizer or a bit of something to nibble with a glass of wine if you get spur-of-the-moment guests. These can be made FAST.

Pesto Palmiers
courtesy of Moosewood Restaurant Cooks at Home

Ingredients:

1 sheet puff pastry dough, thawed

3 tbsp. pesto

3 tbsp. fresh Parmesan or Asiago cheese, grated

Preheat the oven to 400°F. Unfold one sheet of the puff pastry dough onto a cool and lightly floured surface. Press any seams or splits back together. Spread the pesto right up to the edges. Sprinkle the cheese right up to the edges. Curl the longer edges up and roll them toward the center of the pastry until they meet in the middle. Dampen your fingers with water and moisten the dough where the rolls meet to seal them together.

Use a very sharp knife to cut the rolled up dough into 18 heart-shaped palmiers and place them on a parchment -lined cookie sheet. Bake for 18 to 20 minutes or until the pastries are puffed and golden. Serve hot from the oven.

I went one step further and used the second sheet of puff pastry to make a sweet version too, using fig jam and toasted almonds... same measurements. The possibilities are endless here. The next time I make them, I want to try, smoked salmon bits and Havarti with dill cheese, chopped black olives and a sun-dried tomato spread., Nutella and chopped hazelnuts. Stop me. I could go on.

One thing about these nibbles, though. They are best right out of the oven, but they need tender care if you choose to re-heat. The heat must be low and dry so that you maintain the airy crunch of the puff pastry. Just sayin'.