Sun Dried Tomato Palmiers Food

SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)

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°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. Homemade Pesto: 1/4 cup walnuts 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese OPTIONAL: You could also buy quality prepared pesto 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. Yield: 4 cups

SUN-DRIED TOMATO PALMIERS

Steps:

• Heat oven to 425 degrees. Roll out one sheet of pastry into a rectangle about 1/8 inch thick. Trim to approximately 8 inches wide by 11 inches long. Spread half the ricotta on pastry. Spread half the sun-dried-tomato paste on top. Sprinkle with half the Parmesan. Roll each long edge of the pastry into the center of the rectangle, making sure the pastry is tight and even. Repeat process with the remaining sheet of pastry, ricotta, tomato paste, and Parmesan. Wrap rolls separately with plastic wrap, and transfer to the refrigerator until firm, about 30 minutes. (Rolls can be frozen at this point for up to 1 month. When ready to bake, remove rolls from freezer; let stand at room temperature until a sharp knife can slice through without compressing them, about 10 minutes.)
• Remove rolls from refrigerator, and slice into 1/2-inch-thick slices. Place palmiers 2 inches apart on a parchment-lined baking sheet. Bake until puffed and lightly golden, 8 to 9 minutes. Turn over, and bake until golden, 5 to 6 minutes. Let cool completely on wire rack.

SUN-DRIED TOMATO PALMIERS

Steps:

• Place first 5 ingredients in a mini-chopper; process until finely chopped. Unfold dough, and roll to a 10 x 9 inch rectangle. Spread the tomato mixture over dough, leaving a 1/2 inch border. Roll up long side of dough (from both sides), jelly-roll fashion, until sides meet in the middle. Chill 20 minutes.
• Preheat oven to 400 degrees. Cut dough crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400 degrees for 15 minutes or until lightly browned.

SUN-DRIED TOMATO AND ROSEMARY PALMIERS

Steps:

• Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually, we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12 by 14in (30 by 35cm) and 1/8in (3mm) thick. Spread the tomatoes over the puff pastry and sprinkle over the rosemary.
• With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2in (1cm) thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.
• Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

SUN-DRIED TOMATO PALMIERS

Steps:

• Preheat the oven to 350 degrees F.
• Stir the minced garlic into the prepared pesto.
• Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.
• Cut each pastry sheet in half lengthwise.
• Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.
• Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.
• Tightly roll each sheet, starting at a long side, into a 1-inch-wide log.
• Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.
• (The palmiers may be baked right away or refrigerated for up to 2 days. The unbaked palmiers can be frozen, covered, for up to 2 weeks.) If frozen, defrost the palmiers in the refrigerator before baking.
• Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.
• Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

PUFF PASTRY CHRISTMAS PALMIERS

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.

SUN-DRIED TOMATO PALMIERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes.
• In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese.
• Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture.
• Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.