GRUYERE AND CRAB PALMIERS
I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes., Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool., Freeze option: Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.
Nutrition Facts : Calories 93 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 149mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY PALMIERS
Steps:
- 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 by 11 1/2-inches. 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. Sprinkle with 1/4 teaspoon 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.
- Meanwhile, preheat the oven to 400 degrees F.
- 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. Bake for 14 minutes, until golden brown. Serve warm.
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. 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. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
PESTO CRESCENT PALMIERS
These are great with soup or as little appetizers. Only 3 ingredients! If baking on a cookie sheet, lightly grease it. Personally, I prefer baking any kind of rolls on a baking stone. It's nearly impossible to burn them! I can remember many meals as a child when my grandmother would forget to take the rolls out of the oven, and when we complained about the bottoms being burnt, she'd reply, "They're not burnt - just a little brown."
Provided by mailbelle
Categories Breads
Time 32m
Yield 16 palmiers
Number Of Ingredients 3
Steps:
- Sprinkle cutting board or waxed paper with cheese.
- Separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into the cheese.
- Brush rectangles with pesto sauce. Place 1 rectangle, pesto side up, on top of another. Repeat with remaining rectangles.
- Starting with shortest sides, roll up BOTH ends jelly-roll fashion to meet in center. Cut into 8 slices. Repeat with remaining rectangles.
- Place, cut side down, 2 inches apart on greased cookie sheet or baking stone.
- Bake 6 to 12 minutes at 375 degrees or until deep golden brown. Immediately remove from cookies sheets; serve warm.
Nutrition Facts : Calories 46.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 86.8, Carbohydrate 7.4, Fiber 0.5, Sugar 0.6, Protein 1.6
PESTO PALMIERS
A variation on the traditionally sweet snack. The filling can be substituted with tapenade, tahini or simply parmesan cheese for a variation. Can be made to step 3 in advance. Time includes 30 minutes freezing. Australian measurements used.
Provided by auntchelle
Categories Lunch/Snacks
Time 1h20m
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to hot 220C(425F).
- Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped. With the motor running, gradually add the oil in a thin stream and process until the mix is smooth. This is your pesto filling.
- Lay out a pastry sheet and spread with one quarter of the pesto. Roll up one side until you reach the middle then repeat with the other side. Set aside on a baking tray.
- Repeat this process with the remaining pastry and pesto.
- Freeze for 30 minutes.
- Cut frozen pastry rolls into 1.5cm thick slices. With cut sides up, curl each slice into a semi-circle.
- Allowing room for expansion place onto greased, or lined, baking trays.
- Bake in batches for 15-20 minutes, or until golden brown. Serve hot.
Nutrition Facts : Calories 97.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 0.4, Sodium 47.1, Carbohydrate 7.5, Fiber 0.3, Sugar 0.1, Protein 1.4
PUFF PASTRY CHRISTMAS PALMIERS
Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unfold one sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half of the pesto. Sprinkle with half of the feta and half of the sun-dried tomatoes., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Freeze until firm, about 30 minutes. , Cut each roll crosswise into 12 slices. On baking sheets lined with parchment paper, bake palmiers until golden and crisp, about 15 minutes.
Nutrition Facts : Calories 121 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 126mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein.
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