Savory Palmiers

Name: Savory Palmiers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 liters fresh basil leaves, packed; 9 cloves tablespoons chopped garlic; 118 milliliters crumbled goat cheese, such as Montrachet; 1 teaspoon kosher salt; 60 servings Kosher salt; 355 milliliters good olive oil; 237 milliliters freshly grated Parmesan cheese; 59 milliliters pignolis; 59 milliliters toasted pine nuts; 1 package frozen Pepperidge Farm puff pastry, defrosted; 59 milliliters finely chopped sundried tomatoes in oil, drained; 59 milliliters walnuts

You can never have too many hor d'oeuvre recipes, so give Savory Palmiers a try. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 80 calories, 2g of protein, and 6g of fat. This recipe serves 60. 1284 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes. A mixture of olive oil, basil leaves, pepperidge farm puff pastry, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Savory Palmiers, Savory Palmiers, and Savory Palmiers.

Instructions

Watch how to make this recipe.

Lightly flour a board and carefully unfold one sheet of puff pastry.

Ingredients you will need

Puff Pastry Sheets

All Purpose Flour

Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts.

Ingredients you will need

Sun Dried Tomatoes

Goat Cheese

Puff Pastry Sheets

Pine Nuts

Spread

Pesto

Sprinkle with 1/4 teaspoon salt.

Ingredients you will need

Salt

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly.

Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Ingredients you will need

Puff Pastry Sheets

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Plastic Wrap

Meanwhile, preheat the oven to 400 degrees F.

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Oven

Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Baking Paper

Baking Sheet

Bake for 14 minutes, until golden brown.

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Oven

Serve warm.

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.

Ingredients you will need

Pine Nuts

Walnuts

Garlic

Equipment you will use

Food Processor

Bowl

Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.

Ingredients you will need

Fresh Basil

Olive Oil

Pepper

Pesto

Salt

Equipment you will use

Bowl

Add the Parmesan and puree for a minute.

Ingredients you will need

Parmesan

Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Ingredients you will need

Olive Oil

Pesto

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 1liters

fresh basil leaves, packed 9cloves

tablespoons chopped garlic 118milliliters

crumbled goat cheese, such as Montrachet 1teaspoon

kosher salt 60servings

Kosher salt 355milliliters

good olive oil 237milliliters

freshly grated Parmesan cheese 59milliliters

pignolis 59milliliters

toasted pine nuts 1package

frozen Pepperidge Farm puff pastry, defrosted 59milliliters

finely chopped sundried tomatoes in oil, drained 59milliliters

walnuts

Recommended wine: Sparkling Wine, Cream Sherry, Port, Moscato Dasti, Sparkling Rose

Palmiers works really well with Sparkling Wine, Cream Sherry, and Port. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Nomine Renard Brut with a 5 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Nomine Renard Brut

Citrus notes, white peach and butter biscuits, fresh and rich mouth, fruity and crispy with a mineral finish.Blend: 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier