Recipe from: Tapas and Wine presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College
1 pkg. frozen puff pastry sheets
1/4 cup prepared pesto
1/2 cup crumbled feta or goat cheese
1/4 finely chopped sun-dried tomatoes
1/4 cup walnuts, chopped (optional)
Thaw pastry sheets at room temperature for 40 minutes. Line 2 baking sheets with parchment paper.Unfold 1 pastry sheet on lightly floured surface. Spread 2 Tbsp pesto over pastry. Top with 1/4 cup cheese, 2 Tbsp tomato, and 2 Tbsp walnuts. Starting at long sides, fold pastry towards center, leaving 1/4 inch space in center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet, pesto, cheese and tomato. Cover pastry rectangles with plastic wrap and refrigerate for 45 minutes.
Heat oven to 400. Cut each rectangle into 15(1/4 inch) slices. Place sut-side down, 2 inch apart on prepared baking sheets.
Bake for 14 minutes, or until golden. Remove palmiers from baking sheets and cool slightly on wire racks. Serve warm.