Pesto Crescent Palmiers Recipes

Steps:

• 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 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
• Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Steps:

• Sprinkle cutting board or waxed paper with cheese.
• Separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into the cheese.
• Brush rectangles with pesto sauce. Place 1 rectangle, pesto side up, on top of another. Repeat with remaining rectangles.
• Starting with shortest sides, roll up BOTH ends jelly-roll fashion to meet in center. Cut into 8 slices. Repeat with remaining rectangles.
• Place, cut side down, 2 inches apart on greased cookie sheet or baking stone.
• Bake 6 to 12 minutes at 375 degrees or until deep golden brown. Immediately remove from cookies sheets; serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
• In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.

Steps:

• Preheat oven to 400°. Unfold one sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half of the pesto. Sprinkle with half of the feta and half of 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 paper, bake palmiers until golden and crisp, about 15 minutes.

Steps:

• Preheat oven to hot 220C(425F).
• Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped. With the motor running, gradually add the oil in a thin stream and process until the mix is smooth. This is your pesto filling.
• Lay out a pastry sheet and spread with one quarter of the pesto. Roll up one side until you reach the middle then repeat with the other side. Set aside on a baking tray.
• Repeat this process with the remaining pastry and pesto.
• Freeze for 30 minutes.
• Cut frozen pastry rolls into 1.5cm thick slices. With cut sides up, curl each slice into a semi-circle.
• Allowing room for expansion place onto greased, or lined, baking trays.
• Bake in batches for 15-20 minutes, or until golden brown. Serve hot.