If you’re looking for a quick and delicious appetizer, then pesto palmiers might just be the recipe you need. And, these snacks are also time savers since they can be prepared well in advance, then frozen until ready to bake.
I am a basil-phile so pesto is a welcomed ingredient in my household. I had seen these before in cookbooks and on the web, but never tried them until recently. Two weeks ago, we decided to have a few friends over after work for drinks and appetizers which seemed like the perfect time to test these savory palmiers out.
The recipe requires two ingredients: puff pastry dough and pesto. I used two sheets of puff pastry dough and about 1/3 cup pesto. The dough should be rolled into a rectangle roughly 8″ x 12″. Spread a thin layer of pesto evenly across the sheet (using one half of the 1/3 cup per sheet). Then, roll the longer sides inward until they meet in the middle.
The photo above shows what the coils will look like. I only used one coil for the party and froze the second one after I rolled into a coil, which is the one I baked and photographed. If anything, I found the frozen one easier to work with and it also baked the most evenly.
Slice the coil crosswise into half-inch pieces. If using a fully frozen coil, allow it to set on the counter for 15 minutes before cutting. Place cut side down on a baking sheet and bake at 400F (200C) for 8-10 minutes or until puffed and golden brown.
There is only one small warning. Use toothpicks to hold these badboys together. Maybe it was the puff pastry I used (which I later learned used lard as a primary ingredient), but these little suckers will suddenly uncoil about halfway through baking.
I quickly whipped the baking sheet out of the oven and started ramming toothpicks into them. Here is what may happen if you don’t use toothpicks:
Pesto palmiers are crispy and light with the deliciousness of basil and garlic running throughout. I find it hard to eat just one or even one *handful*.
Seriously, I could eat the entire tray.
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