Pesto Palmiers

You may notice the addition of a new food blogroll on the sidebar:



This is an initiative of Jill from Simple Daily Recipes. Thanks Jill! I've done a bit of looking around on the blogroll and there are some great food blogs on there.

I found this Pesto Palmiers recipe at Confessions of a Foodie Bride and thought it would make for a great Superbowl snack.

Pesto Palmiers
1 sheet puff pastry, thawed
1/4 cup Pecorino Romano, finely grated (optional)
1/2-3/4 cup pesto
1 egg
1 Tbsp water

Preheat oven to 375 degrees.

Sprinkle grated cheese onto parchment paper. Roll out the puff pastry on the parchment paper (on top of the cheese) Using an offset spatula, spread the pesto within 1/2 inch of each side of the pastry (you might use more or less than 1/2 cup).



Using your spatula, make three indentions on the top edge of the dough at 3 inches, 6inches, 9 inches (assuming your dough is 12 inches) to divide the sheet into quarters. It took me a while to figure out what this meant. The picture below, I made the folds too large...It was easy to minimize the folds afterwards.



Fold the left and right edges of the puff pastry halfway to the center of the dough (to the closest quarter-mark indention). Fold the sides to the middle again until they’re almost touching. Fold the two halves together like a book.



You can stop here and freeze the palmiers for later use. Just let the logs thaw a bit and then proceed.

OR

Cut into 1/2 inch slices and place onto parchment-lined baking sheets. Any tips on how to make it easier cut the dough without squishing it would be greatly appreciated! Whisk egg and water together and brush over the palmiers. Here's R's contribution:



Bake for 8 minutes, flip, and bake for an additional 6-8 minutes.

Here's a half way through shot:



Finished:



Palmiers are best the day of baking.





Everyone at the Superbowl party loved the palmiers. This is a definite keeper!