Pesto Palmiers


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Serves 24 | Prep Time 10 | Cook Time 8

Why I Love This Recipe

Quick, easy, and super versatile appetizer needing only 3 ingredients. Okay, 4 if you count water.


Ingredients You'll Need

1 sheet puff pastry, thawed
1/2-3/4 cup pesto (homemade or purchased)*
1 egg
1 Tbsp water


Directions

Preheat oven to 375 degrees.


Roll out the puff pastry on a piece of parchment into a 12×12 inch square. Spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup). Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6 inches, 9 inches to divide the sheet into quarters.


Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book. (Can stop and freeze here.)


Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Whisk egg and water together and brush over the palmiers. Bake for 8 minutes, flip, and bake for an additional 6-8 minutes. Palmiers are best the day of baking.


*I used a traditional basil pesto recipe for this batch. Cilantro-pecan pesto, olive tapenade, sun-dried tomato pesto, and marinara also work wonderfully in this recipe. And so does anything else that you can spread with a spoon.


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