This month's Barefoot Bloggers bonus recipe (picked by Becky and being posted a day late by moi) was the Contessa's savory palmiers. I made them for an office Christmas party, hence why they were photographed on my desk via g-phone.
But I'll get to them in just a sec. Because, see that piece o'paper peeking out from underneath the plate there? That's my very first winning case! *Giddiness. Happiness. Glee.*
Back to the palmiers. Although the recipe calls for pesto sauce to be sandwiched within the puff pastry dough, I don't believe in pesto in December. (Pesto needs fresh basil. Fresh basil needs warmth. Plastic wrapped basil sucks.) So instead, I used a pre-packaged spinach-artichoke dip and roasted red pepper dip. While these didn't quite bake up as pretty as I would have liked, they still tasted mighty good!
For the recipe, read on....
Savory Palmiers
by Ina Garten
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store-bought or homemade
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sun-dried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
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 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
