Mediterranean Palmiers
Need a show-stopping appetizer for your next party? Here it is...pesto, goat cheese and sun-dried tomatoes, wrapped in delicate puff pastry. It just doesn't get any better than this!
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed0.25 cup prepared basil pesto0.5 cup crumbled feta cheeseor goat cheese0.25 cup finely chopped sun-dried tomatoes0.25 cup walnuts, chopped (optional)
Instructions
Unfold 1 pastry sheet on a lightly floured surface. Spread 2 tablespoons pesto on the pastry sheet to within 1/2 inch of the edge. Top with 1/4 cup cheese, 2 tablespoons tomatoes and 2 tablespoons walnuts, if desired. Starting at the long sides, fold the pastry towards the center, leaving a 1/4-inch space in the center. Fold one side of the pastry over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet. Cover the pastry rectangles with plastic wrap and refrigerate for 45 minutes.Heat the oven to 400°F. Cut each pastry rectangle into 15 (1/4-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.Bake for 15 minutes or until the pastries are golden brown, turning the pastries over once halfway through baking. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Mediterranean Palmiers
Need a show-stopping appetizer for your next party? Here it is...pesto, goat cheese and sun-dried tomatoes, wrapped in delicate puff pastry. It just doesn't get any better than this...
Directions
Print
Unfold 1 pastry sheet on a lightly floured surface. Spread 2 tablespoons pesto on the pastry sheet to within 1/2 inch of the edge. Top with 1/4 cup cheese, 2 tablespoons tomatoes and 2 tablespoons walnuts, if desired. Starting at the long sides, fold the pastry towards the center, leaving a 1/4-inch space in the center. Fold one side of the pastry over the other, making a 4-layer rectangle. Repeat with the remaining pastry sheet. Cover the pastry rectangles with plastic wrap and refrigerate for 45 minutes.Heat the oven to 400°F. Cut each pastry rectangle into 15 (1/4-inch) slices. Place the slices, cut-side down, onto 2 baking sheets.Bake for 15 minutes or until the pastries are golden brown, turning the pastries over once halfway through baking. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed0.25 cup prepared basil pesto0.5 cup crumbled feta cheeseor goat cheese0.25 cup finely chopped sun-dried tomatoes0.25 cup walnuts, chopped (optional)
Mediterranean Bean and Sausage Soup...
Here's a great way to warm up on a cold da...
Broccoli Rabe & White Beans in Vege...
The classic Italian combination of broccol...
Street-Style Chile Enchiladas
To experience authentic street-style food ...
Pear Mini-Turnovers
A sweet and tart filling of ripe pears a...