Sun-Dried Tomato Palmiers

“from "INVITATION TO DINNER" cookbook”
READY IN:
35mins
YIELD:
44 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Stir the minced garlic into the prepared pesto.
  3. Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.
  4. Cut each pastry sheet in half lengthwise.
  5. Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.
  6. Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.
  7. Tightly roll each sheet, starting at a long side, into a 1-inch-wide log.
  8. Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.
  9. (The palmiers may be baked right away or refrigerated for up to 2 days. The unbaked palmiers can be frozen, covered, for up to 2 weeks.) If frozen, defrost the palmiers in the refrigerator before baking.
  10. Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.
  11. Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

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