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Savory Pesto Palmiers




1/2 recipe blitz puff pastry

All-purpose flour for dusting
Prepared pesto



  • Preheat the oven to 400.
  • Line a baking sheet with parchment paper.
  • Roll blitz puff with a rolling pin to form an 8×12 rectangle, about 1/8 inch thick.  With a short side toward you, trim to even the edges.  Spoon the pesto onto the center of the rectangle; use a rubber spatula to spread it in a very thin, even layer to the edges of the pastry.
  • Use both hands to gently lift one long edge of the pastry.  Fold it firmly and evenly over itself in 1-inch sections until you reach the center of the sheet.  Repeat, folding the other edge to meet in the center.
  • Slice the double-folded pastry into just under 3/4 -inch thick slices.  Place them about 2 inches apart, cut side down, on a prepared pan.  Bake for about 10 minutes, or until puffed and golden brown.  Transfer to a
    wire rack to cool.