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PESTO PALMIERS

Palmiers, those heart shaped beautiful cookies also known as “elephant ears” can also be served as a savory appetizer. Once again, this is another reason why you should always keep some puff pastry in your freezer!

Basil has just taken over our garden this time of year, so I’ve been using it in as many dishes as possible. So with a little pesto and just a few more ingredients, this savory treat was born 🙂

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.

Roll out the puff pastry sheet 1-2 inches all around, keeping it a rectangle shape.

Spread the pesto over the puff pastry. Sprinkle the feta cheese and sundried tomatoes over the pesto. Sprinkle salt and pepper.

Roll the pastry towards the middle. Do the same on the other side. Roll towards the middle until both sides meet.

Pinch the tops together and refrigerate for about 30 minutes. Wrap it with plastic wrap if it’s not staying together.

Unwrap and cut about 1/4 inch thick slices. Place on the baking sheet leaving about 2 inches in between because they will puff up and expand while baking.

Sprinkle some more black pepper if you’d like. You know that I like my food a little spicy 😉

Bake for 15-20 minutes or until golden and puffy.

Serve warm 🙂

Enjoy!

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Ingredients

  • 1 sheet puff pastry, thawed but still cold
  • 1/2 cup pesto sauce
  • 1/3 cup sundried tomatoes packed in oil, finely chopped
  • 1/4 cup toasted pine nuts or walnuts
  • 1/2 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • freshly ground black pepper

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