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Pesto Palmiers



1 sheet of Puff Pastry Dough
1/4 cup pesto
1/3 cup Shredded Gruyere Cheese
1/4 cup Shredded Parmesan Cheese
About 3 tablespoons of finely chopped sun-dried tomatoes, if in oil drain well
Preheat oven to 400 degrees F.




On a lightly floured surface, gently roll out the puff pastry dough.  Spread 1/4 cup of pesto onto the top of the dough.  Sprinkle the parmesan cheese over top, then sprinkle the Gruyere cheese and the chopped sun-dried tomatoes on top.  Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
Sice the pastry crosswise into about 1/4-inch palmiers – they’ll look like little scrolls-and arrange them on a parchment-lined baking sheet.  Bake them for 10-12 minutes or until they puff and turn golden brown.  Remove them from the baking sheet and serve warm or at room temperature.
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