Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon
Ingredients
- 1 package (17.30 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 1/4 cup prepared pesto
- 1/2 cup feta or goat cheese, crumbled
- 1/4 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
Directions
- Preheat oven to 400°. Unfold 1 sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half the pesto. Sprinkle with half the feta and half the sun-dried tomatoes.
- Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Freeze until firm, about 30 minutes.
- Cut each roll crosswise into 12 slices. On baking sheets lined with parchment, bake palmiers until golden and crisp, about 15 minutes.
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