Sun-dried tomato pesto palmier

Palmier – Also called palm leaves, this crispy delicacy is puff pastry dough that is sprinkled with granulated sugar, folded and rolled several times, then cut into thin strips. After baking, these golden brown, caramelized pastries are served with coffee or tea or as a dessert accompaniment. Food Lover’s Companion, p. 437.

Well, this is not a sweet palmier, not by any stretch of the imagination, although I would like to make a sweet version one day. I saw Ina Garten make a version of this and decided I would use my sun-dried tomato pesto in her methodology.

D&D_1130

Sun-dried Tomato Pesto Palmiers

1/4 cup walnuts, pulverized in the food processor
1 cup sun-dried tomatoes, not oil packed, but hydrated it some hot water
1 bunch basil, washed, dried, and torn roughly
about 1/4 cup olive oil
3/4 cup freshly grated Parmesan
1 sheet puff pastry, thawed in the fridge*
1 egg, mixed with a Tbs of water for egg wash

Preheat oven to 400 degrees.

Whir up walnuts in food processor. You could use pine nuts, but walnuts make an excellent pesto, in my opinion.  Add sun-dried tomatoes and garlic and pulse a few times. Add basil and Parmesan and pulse to combine all ingredients. Add the olive oil until the paste is smooth. Set aside. Or refrigerate until ready to bake, just remove in time to make sure this will be room temperature before spreading on pastry.

Unfold puff pastry sheet on a slightly floured surface. Using a rolling pin to roll the pastry 13 x 13 inch square. Using a small offset spatula, spread the pesto to the edges. Fold the sides of the dough on two side to half way to the center, the fold again so both sides meet in the middle. Finally, fold one half over the other. But don’t press them together too much.

Slice the dough into 3/8 inch and place on parchment-lined baking sheet. Brush with egg wash. Bake for 6 minutes, then turn the palmier over and rotate the baking sheet and bake 5 more minutes. Rest on a paper towel and serve warm or at room temperature.

Notes: After doing this the first time, I don’t think I will roll the puff pastry quite that thin. I think a 12 x 12 inch square will work. I also think the pesto really needs to be much thiner so the rolls have more space to puff up. Maybe I was a bit gun-shy about adding too much olive oil. Probably.

Of course, I love my sun-dried tomato pesto, but I always do. I cannot believe I have yet to post my sun-dried tomato pesto torte  – it is highly requested and I often make them for friends just to have at home for dinner – yes, dinner, and that works for me. Put it on the list.

These tasted pretty good, but I was not happy with the puff pastry. Need to figure out what I should do differently. That said, there was left over pesto that I plan to put on pasta with lots of olive oil.

*I left the puff pastry in the fridge for a couple of days, and to be honest, it was the easiest time I have ever had with puff pastry (Not sure why, but wow – it made me feel like pro for some reason), though I did put it back in the fridge after rolling it out and before putting the pesto on.

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