Recipes from Kyle Gruening and Dennis Kohl " Tapas and Wine class December 2009
1 pkg frozen puff pastry sheets
1/4 cup prepared pesto
1/2 cup crumbled feat 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 T pesto over pastry. Top with 1/4 c. cheese, 2 T tomato and 2 T walnuts (if desired). Starting at long sides, fold pastry toward 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, tomato. Cover pastry rectangles with plastic wrap and refrigerate for 45 minutes.
Heat oven to 400 degrees. Cut each rectangle into 15 (1/4" slices). Place cit-side down, 1" apart on prepared baking sheets.
Bake for 14 minutes, or until golden. Remove palmiers from baking sheet and cool slightly on wire racks. Serve warm.
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