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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 30 |
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I found this recipe in a magazine. The pastry requires a 40 minute thaw time and a 45 minute chill time which I have included in the prep time. Ingredients:
1 (17 1/3 ounce) package puff pastry (2 sheets) |
1/4 cup prepared pesto sauce |
1/2 cup crumbled feta or 1/2 cup goat cheese |
1/4 cup finely chopped sun-dried tomato |
1/4 cup chopped walnuts |
Directions:
1. Thaw puff pastry for 40 minutes at room temperature. Line 2 sheets with parchment paper.
2. Unfold 1 pastry sheet on lightly floured surface. Spread 2 tbsp pesto over pastry, top with 2 tbsp tomato, 2 tbsp walnuts, and 4 tbsp crumbled feta. Starting at long sides, fold pastry towards center leaving 1/4 space in center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet. Cover pastry rectangles with plastic wrap and refrigerate for 45 minutes.
3. Heat oven to 400°F Cut each rectangle into 15 1/4 slices. Place cut side down on baking sheets 2 apart.
4. Bake for 14 minutes or until golden, turning over halfway through baking. Remove palmiers from the baking sheets and cool slightly on wire racks. Serve warm.
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