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Pesto and Tomato Palmiers

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“These are so easy to make and are great for appetizers. To make it easy you can use a good quality pesto, or make your own. You could also substitute pesto for tapenade.”
READY IN:
40mins
SERVES:
30-36
UNITS:
US

Ingredients Nutrition

Directions

  1. Lay out a pastry sheet and cut the pastry sheet in half. Spread half of each sheet with pesto and the other halves with sundried tomatoes.
  2. Roll both sides into the middle (roll up one side until you reach the middle then repeat with the other side.) Wrap in cling wrap and freeze or refrigerate until firm.
  3. Preheat the oven to 200c (180c fan forced). Slice the rolls diagonally to a thickness of about 5mm and arrange on a baking paper lined tray.
  4. Bake for about 10 minutes or until pastry is puffed and cooked.

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