- Cooking Time: 8
- Servings: 24
- Preparation Time: 10
- 1 sheet puff pastry, thawed
- 1/2-3/4 cup pesto (homemade or purchased)*
- 1 egg
- 1 Tbsp water
- 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.