Pesto Palmiers

Pesto Palmiers by Ina Garten (aka Barefoot Contessa)

I am posting this recipe first because it was both one of my favorite things from Isaac's party and the biggest surprise in that they turned out so well.  

1 package frozen puff pastry, defrosted
1/4 cup pesto*
1/2 cup crumbled goat cheese**
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts


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, the sprinkle with half the goat cheese, half the sundried tomatoes and half the pine nuts.  


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 Silpat.  Repeat the for the second sheet, cover with plastic wrap and chill for at least 45 minutes**.  


Meanwhile, preheat the oven to 400 degrees.  


Cut the prepared rolls in 1/4 inch thick slices and place them face up 2 inches apart on Silpats.  Bake for 14 minutes, until golden brown.  Serve warm.  


* We grow lots of basil in our kitchen garden and also get a lot from our CSA.  All summer, we make big batches of pesto and then freeze it in ice cube trays.  Once frozen, the cubes can be popped out and put into a freezer bag to be used the rest of the year in recipes like this and in pastas.  You'll have to wait until next summer to get my recipe:).  


** I used feta this time but I think I'll try chevre next time just to lighten it up a bit.


*** I apparently did not read this part of the recipe until sitting down to type it out.  Mine seemed to turn out just fine but I'll do this next time and let you know if there's a discernible difference.