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)
- Heat your oven to 200°C (180°C fan)/Gas Mark 6.
- Unroll the sheet of pastry onto a lightly floured surface.
- Spread an even layer of pesto over the entire surface of the pastry, leaving a small border around the edges.
- Sprinkle the grated Parmesan cheese evenly over the pesto.
- 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.
- Slice into 1cm thick slices. You should get 12-15 slices.
- Place the slices on a baking tray lined with parchment paper.
- Brush the tops of the palmier with beaten egg.
- Bake for about 15-20 minutes or until they are puffed up and golden brown.
- Remove from the oven and allow them to cool slightly before serving.