If you’re looking for a quick and delicious appetizer, then pesto palmiers might just be the recipe you need. And, these snacks are also time savers since they can be prepared well in advance, then frozen until ready to bake.
I am a basil-phile so pesto is a welcomed ingredient in my household. I had seen these before in cookbooks and on the web, but never tried them until recently. Two weeks ago, we decided to have a few friends over after work for drinks and appetizers which seemed like the perfect time to test these savory palmiers out.
The recipe requires two ingredients: puff pastry dough and pesto. I used two sheets of puff pastry dough and about 1/3 cup pesto. The dough should be rolled into a rectangle roughly 8″ x 12″. Spread a thin layer of pesto evenly across the sheet (using one half of the 1/3 cup per sheet). Then, roll the longer sides inward until they meet in the middle.
The photo above shows what the coils will look like. I only used one coil for the party and froze the second one after I rolled into a coil, which is the one I baked and photographed. If anything, I found the frozen one easier to work with and it also baked the most evenly.
Slice the coil crosswise into half-inch pieces. If using a fully frozen coil, allow it to set on the counter for 15 minutes before cutting. Place cut side down on a baking sheet and bake at 400F (200C) for 8-10 minutes or until puffed and golden brown.
There is only one small warning. Use toothpicks to hold these badboys together. Maybe it was the puff pastry I used (which I later learned used lard as a primary ingredient), but these little suckers will suddenly uncoil about halfway through baking.
I quickly whipped the baking sheet out of the oven and started ramming toothpicks into them. Here is what may happen if you don’t use toothpicks:
Pesto palmiers are crispy and light with the deliciousness of basil and garlic running throughout. I find it hard to eat just one or even one *handful*.
Seriously, I could eat the entire tray.
{ 20 comments… read them below or add one }
Fabulous! I think I could eat an entire tray too, even the non-conformist ones :)
Lovely and simple Allen. I absolutely appreciate a quick and delicious appetizer. That means there’s more time to drink wine and less time spent slaving over the stove ;)
This recipe reminds me of spanakopita. But I bet it tastes as good with pesto.
Very nice! Just found a great way to use up the last part of the home made pesto. Thanks Allen!
Marvelous Idea, thx for sharing!!! I have my daughter’s birthday party coming up. she does not like swets, but adores pesto…..she’s gonna love me!!!
I saw a version of these on Barefoot Contessa today! They look beautiful.
I have recently made the caramelized onion version of palmier! and I thought I could eat a whole tray of it too! Love pesto so I will keep this in mind!
Great entertaining idea Allen…I make these for Xmas parties often using a sun dried tomato pesto with a sprinkling of Parmesan on top as well.
thanks for this! I have a jar of pesto in the fridge so I think I’ll make some of these up & freeze them for the holidays
I love these babies, they are so quick and make a nice presentation as well.
mmm, i could imagine ones filled with chopped pecans and a brown butter glaze.
I love how pretty these look, and I’m sure they wouldn’t last long at any of my gatherings!
I love all of the ideas for additional fillings!
I should note that the pesto palmiers are best served immediately. There were a few leftover today and they were rather icky, but I ate them anyway ;-)
hmmmm these were tasty. Thanks.
Great snack/appetizer/finger food. NIce and easy!
I’m book marking this to make over the holidays.
Making some with arugula pesto and some with black olive tapanade today. Excellent reminder how elegant and simple party apps can be.
These look wonderful – I can’t wait to try them!
Oh, this looks so good! I have made similar spinach swirls, and a sweet version with tahini &walnuts&brown sugar …so good. I’ll try the pesto next time. Love pesto, too!
I want these. they look so, so delish!