By In The Kitchen With Stefano Faita
Flour, for rolling
1/2 (387 gram) package puff pastry
1/3 cup sundried tomato pesto or basil pesto
1/3 cup grated Parmesan cheese, for sprinkling on top
1 egg + 1 tbsp. water, for egg wash
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
On lightly flour surface, roll out block of puff pastry to 8-inch x 10-inch.
Brush on sundried pesto or basil pesto and sprinkle with Parmesan cheese.
Make a 1-inch fold along the long edges of the pastry toward the centre. Make another 1-inch fold along the long edges of the pastry toward the centre. Fold one side on top of the other. Press down gently with a rolling pin or your fingers so that the pastry sticks together.
Cut the pastry log into 1/2-inch thick slices to make the palmiers. Place on prepared baking sheet. Brush with egg wash and bake until golden brown, about 15 to 18 minutes.
Yield: 15 palmiers.