Pesto Palmiers

The recipe this week was submitted by one of our Sunapee Farmer’s Market Fans, Peg! She usually prepares the first half of the recipe well ahead of time, up to a month, and waits until she has company coming to break them out, slice them up, and bake.

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Ingredients

1 Pkg Puff Pastry Dough (2 sheets)

⅔ c Vegetaball’s Pesto

¾ c. Grated Parmesan Cheese

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Roll out one of the puff pastry sheets till it is about 1 inch longer and 1 inch wider. 

Spread with Vegetaball’s Pesto and top with parmesan cheese; press the cheese into the sauce. Roll up jelly-roll fashion (or palmier fashion if you’re feeling fancy), wrap in plastic wrap, and freeze for about an hour. Repeat these steps with the second sheet of puff pastry. 

Preheat oven to 400°F. Take your pesto-roll out of the freezer and slice it into ¼ inch pieces. Bake the spirals laying down on a parchment paper lined cookie sheet for about 12 to 15 minutes or until puffed and golden brown.