Pesto Palmiers

While making this recipe I realized two valuable things:

1) My life needs more pesto.

2) My life needs more puff pastry dough.

My thighs told me that I was full of poppycock and after a moment of brief resistance, I had to agree. My wallet voiced its agreement, as well.

Puff pastry may not be ideal for daily use but it is pretty much perfect for quick appetizers. If the two met at a bar they would discover after two cranberry vodkas (because what else would puff pastry drink?) that they are totally made for each other.

There is a lot you can do with puff pastry dough. Wrap it around cocktail dogs. Fold it up with some chocolate. You can even make knots out of strips and enjoy it as its saucy self.

For my party I layered it with pesto and parmesan before rolling the ends into the center for some pretty palmiers. I have no idea what palmier means. Up until five minutes before the party, I didn't know how to pronounce it.

French Lesson #1:

palmier = palm-ee-ayy

Is your mind blown like mine? Or are you all gourmands who already knew the pronunciation? Feel free to mock if you are the latter.

Anyhoo, this is the perfect holiday appetizer. According to me.

Pesto Palmiers

Ingredients:

Puff pastry dough, thawed (one sheet)

1/2 cup pesto

1/4 cup parmesan

Directions:

Thaw puff pastry dough either in the refrigerator over night or at room temperature for 2-3 hours.

Preheat oven to 400 degrees.

Roll out the puff pastry dough. Spread the pesto out using a spatula. Make sure to leave about an inch on all four sides of the dough. Sprinkle the parmesan cheese. Roll both sides into the center. Chill in the refrigerator for an hour.

Slice vertically into 30 slices. Lay flat on the baking sheet in a single layer. Bake for 10-15 minutes, until browned.

Source: Cooking Light