PESTO PALMIERS My Cotswold Kitchen

PESTO PALMIERS

PESTO PALMIERS

Makes 12-15
Prep time – 5 minutes
Cook time – 20 minutes

Ingredients:
320g shop-bought puff pastry (1 sheet)
Plain flour for dusting
4 tbsp basil pesto
40g grated Parmesan
1 egg, beaten (for egg wash)

  1. Heat your oven to 200°C (180°C fan)/Gas Mark 6.
  2. Unroll the sheet of pastry onto a lightly floured surface.
  3. Spread an even layer of pesto over the entire surface of the pastry, leaving a small border around the edges.
  4. Sprinkle the grated Parmesan cheese evenly over the pesto.
  5. Carefully roll up the pastry from one of the long sides, stopping at the middle. Repeat from the other side so that both rolls meet in the centre.
  6. Slice into 1cm thick slices. You should get 12-15 slices.
  7. Place the slices on a baking tray lined with parchment paper.
  8. Brush the tops of the palmier with beaten egg.
  9. Bake for about 15-20 minutes or until they are puffed up and golden brown.
  10. Remove from the oven and allow them to cool slightly before serving.