OK, have you tried making a palmier (that’s pahlm-YAY)?
You’ve GOT to do this before the end of the year.
You know how Megan Fox looks lovely and sophisticated and mysterious, and then she opens her mouth and reminds you of some girl you knew in high school? THAT’S what these palmiers are like!
They look complicated, but they couldn’t be easier.
Just roll out a sheet of puff pastry, top it with half a cup of sweet or savory ingredients, fold the ends toward the center, chill, slice and bake.
The more traditional sweet palmiers are filled with sugar and cinnamon, but I’m a fan of making savory ones, because they give a purpose to all the odds-and-ends in the refrigerator. That slice or two of deli meat. The leftover crumbled cheese. Half a red pepper. Folding these plain Jane items into puff pastry transforms them from a group of misfits into a bombshell appetizer greater than the sum of its parts.
Megan Fox should be so lucky.
Adapted from Ina Garten’s “Barefoot Contessa Back to Basics”
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup pesto
- 1/2 cup crumbled goat cheese
- 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 itâ€™s 9 1/2 x 11 1/2 inches. Spread the sheet with half the pesto, then sprinkle with half the goat cheese, half the tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working with the short ends, fold each 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.Â Repeat for the second sheet. Cover both rolls with plastic wrap, and chill for at least 45 minutes.
- Preheat the oven to 400 degrees F.
- Cut the rolls of puff pastry into 1/2-inch thick slices; place them 2 inches apart on sheet pans lined with parchment paper. Bake for about 15 minutes, until golden brown. Serve warm.