Monday, April 6, 2009
Easter is fast approaching, and so are the school holidays. It can't happen fast enough from my point of view. Our little family has had a fairly bumpy start to 09 so the thought that Easter and school holidays are just around the corner is wonderful. Books, sleep, crosswords, movies - all I am craving is some serious R n R. Throw in a friend or two for a meal and a coffee and it will all be perfect.
If Easter means getting together with family and friends for you, this is the perfect thing to nosh on with drinks. It was the Barefoot Bonus recipe in December, which I aspired to make but ran out of both time and puff. I am so happy I decided to try it out this week - if you are about to entertain, make these for your guests. You will blow them away with how truly scrumptious these palmiers are. Happy Easter!
from Ina Garten in "Back to Basics"
2 sheets frozen puff pastry, defrosted
1/4 cup prepared pesto
1/2 cup crumbled goat cheese (I used goats fetta because that is what happened to be in the fridge)
1/4 cup finely chopped sun-dried tomatoes in oil, drained
1/4 cup toasted pine nuts
Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.
Working from the short ends (unless your sheets are square, in which case just start on one side), fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.