Pesto Palmers Recipe
Ingredients
| 1 sheet commercially prepared puff pastry, defrosted (about 1/2 pound) | ||
| 3 tablespoons pesto, homemade or commercially prepared | ||
| 3 tablespoons grated Parmesan or Pecorino cheese | ||
Directions
Preheat the oven to 400°.
Working gendy but quickly, unfold the puff pastry sheet.
If you don't handle it too much and your counter is dry, you can ignore the recommendations on the back of the box and dispense with the floured board and the rolling pin.
Spread the pesto and sprinkle the cheese evenly onto the sheet of pastry.
Curl the two longer edges up and roll them inward to meet in the middle.
Dip your fingers in water and lightly dampen the pastry between the two rolls, then press them together along the seam.
The pastry will now be a long rectangle.
Cut it into 1/2-inch-thick slices, and place them flat on an ungreased baking sheet (the slices will be heart-shaped).
Bake for about 20 minutes, or until the pastries are puffed and golden.
Serve immediately.
Working gendy but quickly, unfold the puff pastry sheet.
If you don't handle it too much and your counter is dry, you can ignore the recommendations on the back of the box and dispense with the floured board and the rolling pin.
Spread the pesto and sprinkle the cheese evenly onto the sheet of pastry.
Curl the two longer edges up and roll them inward to meet in the middle.
Dip your fingers in water and lightly dampen the pastry between the two rolls, then press them together along the seam.
The pastry will now be a long rectangle.
Cut it into 1/2-inch-thick slices, and place them flat on an ungreased baking sheet (the slices will be heart-shaped).
Bake for about 20 minutes, or until the pastries are puffed and golden.
Serve immediately.
Chef
