Savory Pesto Palmiers

• 1/2 recipe Blitz Puff Pastry: http://www.bbonline.com/recipes/botc-2403.html
• some 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.