Pesto Palmiers
Many commercial puff pasty doughs are accidentally vegan. You can find them in your grocer's freezer section with the frozen desserts. I like to prep these and keep them unbaked in the freezer for quick appetizers for parties or guests. They look so fancy but are very simple, delicious, and go great with a glass of wine!
Equipment
Ingredients
- 1 package Pepperidge Farms (or other vegan variety) Frozen puff pastry dough thawed per package directions.
- 1 cup pesto any kind, basil, garlic scape, sundried tomato, etc.
Instructions
- Unwrap one section of puff pastry and carefully unroll. Roll it out on a lightly floured surface, keeping it's rectangle shape.
- Spread ½ of the pesto over the entire surface.
- Roll or fold one long side in toward the center, repeat with the other side so that two rolls/folds meet.
- Cover with a towel, and place in the refrigerator to chill, about an hour.
- Repeat with remaining dough and pesto.
- If you wish to bake these some other time in the future, wrap in parchment and foil, put back into the puff pastry box, and freeze until you wish to bake them.
- Preheat your oven to 400°F.
- Remove the chilled dough and slice into ¼- to ½-inch thick slices. Place the slices cut-side-down a couple of inches apart (they will spread when baking) on a baking sheet lined with parchment or silicone mat.
- Bake for 20-25 minutes, or until golden brown. Let them cool a few minutes on the tray before removing to a tray, if serving warm, or wire rack, if serving cool.
Notes
You can make these sweet as well. Instead of pesto, spread with cinnamon sugar and chopped nuts, fig jam, or this date mixture:
Chop 1 lb. pitted dates into ¼-inch pieces. Put into a saucepan with 1 cup of sugar and ½ cup water. Stir, bring to a boil, and simmer until soft. Cool before using.