Best 3 Sun Dried Tomato And Rosemary Palmiers Recipes

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 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.