Recipe: Sun-dried Tomato Palmiers (using puff pastry dough and pesto)

SUN-DRIED TOMATO PALMIERS

2 cloves garlic, peeled and finely minced
1/2 cup prepared pesto (available in the refrigerator cases of most markets)
1 (17 1/4 ounce) package or two sheets frozen puff pastry, defrosted
1 cup grated Fontina
1/4 cup finely grated Parmigiano Reggiano
1/2 cup finely minced sun-dried tomatoes, rehydrated in hot water for 5-8 minutes (if not packed in oil)
4 pinches freshly ground black pepper

Preheat the oven to 350 degrees F.

Stir the minced garlic into the prepared pesto; set aside.

Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11x12-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 24 (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.

FINISHING TOUCHES AND TABLE PRESENTATION:
Line different-shaped baskets or long silver bread trays with white cloth napkins. Arrange the palmiers in concentric circles or rows in the baskets or trays.

Makes about 44 palmiers
Used by permission to Recipelink.com from Crown Publishing
Source: Invitation to Dinner by Abigail Kirsch