Friday, June 1, 2012

Treble in the Kitchen

Hors d'oeuvre: a ham sandwich cut into forty pieces.
Jack Benny, American comedian (1894-1974)

I donned my new apron and got to work making a couple of savouries for tomorrow's fundraising dinner. We were asked to bring a little something to accompany the imbibing of a little wine by silent auction participants.

I think these Savoury Palmiers will fit the bill nicely. They are so tasty and easy to make that the recipe needs to be shared. It originates with Ina Garten in her Back to Basics recipe book, but I found it on the Munch + Nibble blog.


Savoury Palmiers
Makes: about 40 pastries

Ingredients:
2 sheets frozen puff pastry, defrosted
1/4 cup prepared pesto
1/2 cup crumbled goat cheese (used feta)
1/4 cup finely chopped sun-dried tomatoes in oil, drained
1/4 cup toasted pine nuts
1/2 teaspoon salt

Directions:
1. 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.

2. Working from the short ends (unless your sheets are square, in which case just start on one side), roll each end to the center. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper.

3. 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.

4. Preheat the oven to 400 F degrees and line baking sheets with parchment paper.

5. Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them face-up 2 inches apart on baking sheets. Bake for 14 minutes, until golden brown. Serve warm. (They taste best warm, but they're also pretty good at room temperature.)

No comments: