Sun-dried Tomato Pesto Palmiers
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 56.4
- Total Fat: 3.9 g
- Cholesterol: 10.8 mg
- Sodium: 107.1 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
View full nutritional breakdown of Sun-dried Tomato Pesto Palmiers calories by ingredient
Introduction
From Hors d’oeuvres Cookbook From Hors d’oeuvres CookbookNumber of Servings: 20
Ingredients
-
6 sun-dried tomatoes packed in oil, drained (reserve oil) and finely chopped
1 garlic clove, crushed
1 Tbsp reserved oil from sun-dried tomatoes
3 Tbsp grated Parmesan cheese
7 oz thawed puff pastry dough
1 egg yolk beaten with 1 Tbsp water
Directions
Preheat oven to 400 degrees.
For pesto, mix tomatoes, garlic, reserved oil, and 2 Tbsp Parmesan until well combined. Roll pastry into 6in x 14 in rectangle. Trim uneven edges with sharp knife. Spread pesto evenly over pastry.
Roll up ends tightly to meet in the middle of pastry. Refrigerate until firm, 20 minutes. Brush with beaten egg on all sides. Cut across into 1/2 inch slices.
Place slices on a greased baking sheet. Bake until crisp and golden, 10 minutes. Sprinkle with remaining Parmesan when hot from oven. Cool on wire rack. Serve warm or at room temperature.
Serving Size: Makes 20 appetizer servings
For pesto, mix tomatoes, garlic, reserved oil, and 2 Tbsp Parmesan until well combined. Roll pastry into 6in x 14 in rectangle. Trim uneven edges with sharp knife. Spread pesto evenly over pastry.
Roll up ends tightly to meet in the middle of pastry. Refrigerate until firm, 20 minutes. Brush with beaten egg on all sides. Cut across into 1/2 inch slices.
Place slices on a greased baking sheet. Bake until crisp and golden, 10 minutes. Sprinkle with remaining Parmesan when hot from oven. Cool on wire rack. Serve warm or at room temperature.
Serving Size: Makes 20 appetizer servings