Savory Palmiers

By norsegal8

Ingredients

• 1 package frozen Pepperidge Farm puff pastry, defrosted
• 1/4 cup prepared pesto
• 1/2 crumbled goat cheese, such as Montrachet
• 1/4 cup finely chopped sun-dried tomatoes in oil, drained
• 1/4 cup toasted pine nuts
• kosher salt

Details

Servings 60

Preparation

Step 1

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle it with half the goat cheese, half the sun-dried tomatoes and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, roll each end halfway toward the middle. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls and chill for at least 45 minutes.

Preheat the oven to 400 degrees.

Cut the prepared rolls of puff pastry into 1/4-inch thick slices and place them 2 inches apart on a sheet pan lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.