Best 4 Savory Pesto Palmiers Recipes
Experience a delightful fusion of flavors with our delectable Savory Pesto Palmiers! These elegant pastries combine the vibrant taste of pesto with the flaky layers of puff pastry, creating a symphony of textures and flavors.
Our collection offers a variety of recipes to suit your culinary preferences, whether you prefer classic pesto or adventurous variations. With step-by-step instructions and detailed ingredient lists, you'll be guided through the process of crafting these exquisite treats.
Indulge in the timeless Pesto Palmiers, a harmonious blend of fresh basil, garlic, pine nuts, and Parmesan cheese, wrapped in golden puff pastry. Upgrade your culinary skills with our Roasted Red Pepper Pesto Palmiers, where the vibrant flavors of roasted red peppers and sun-dried tomatoes dance on your palate.
For a spicy kick, explore our Harissa Pesto Palmiers, a tantalizing combination of North African harissa paste, earthy pistachios, and tangy lemon. And for a unique twist, try our Spinach and Feta Pesto Palmiers, where the delicate flavors of spinach and feta cheese come together in a harmonious embrace.
With each bite, our Savory Pesto Palmiers promise an unforgettable culinary journey, perfect for impressing friends and family at gatherings or simply enjoying as a delightful snack. So, embark on this flavorful adventure, and let your taste buds savor the exquisite symphony of flavors in these remarkable pastries.
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.
SAVORY PALMIERS
Categories Appetizer Side Bake Quick & Easy Parmesan Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 palmiers
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
- Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
- Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
- Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
SAVORY PESTO PALMIERS
Saw this appetizer recipe on tv and had to give them a try. Added black olives to mine. They are an easy, delicious appetizer that will go quick!!
Provided by Mary Silva
Categories Other Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- 1. Place 1/2 cup Pinoli nuts in a pan and cook nuts for about a minute (just enough to lightly brown) set aside and let cool.
- 2. On a floured surface unfold puff pastry dough and roll lightly with rolling pin.
- 3. Take about 1 1/2 tablespoons of the fresh pesto spread all over dough covering completely.
- 4. Sprinkle with sundried tomatoes, black olives, crumbled goat cheese and pinoli nuts.
- 5. Take one end of dough and fold over half way to middle, the take other end and do the same and repeat.
- 6. Slice with a sharp knife, place on ungreased cookie sheet and bake at 425 degrees for 12-15 minutes until golden brown.
SAVORY PALMIERS FROM INA GARTEN RECIPE - (3.7/5)
Provided by Foodiewife
Number Of Ingredients 6
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
Tips:
- Use a good quality pesto: The flavor of the pesto will be the dominant flavor in these palmiers, so it's important to use a good quality pesto that you enjoy the taste of. You can either make your own pesto or use a store-bought pesto.
- Don't overwork the dough: Overworking the dough will make it tough. Be gentle when you are rolling and folding the dough.
- Chill the dough before baking: Chilling the dough before baking will help it to hold its shape better. You can chill the dough for at least 30 minutes or up to overnight.
- Bake the palmiers until they are golden brown: The palmiers should be baked until they are golden brown on the edges. This will ensure that they are cooked through.
- Let the palmiers cool before serving: The palmiers will be very hot when they come out of the oven. Let them cool for a few minutes before serving.
Conclusion:
Savory pesto palmiers are an easy and delicious appetizer or snack. They are perfect for parties or potlucks. They can be made ahead of time and reheated before serving. These palmiers are also a great way to use up leftover pesto.
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