Monday, November 8, 2010

Savory Palmiers

From left to right: prosciutto/parmsean,
olive tapenade, roasted tomato pesto
Most people know Palmiers as these sweet crunch cookies. My mom as a little girl, would walk down to the local bakery with her grandfather just to get these yummy "elephant ears." Palmiers, however, do not have to be a sweet treat. They can make terrific savory appetizers too. Just like the Olive Tapenade from last week, these savory palmiers are quick and easy to make, and the combinations are nearly endless. This recipe is actually three different ways of making them.

What You Need:

1/4 c olive tapenade
1/4 c roasted tomato pesto
6 slices prosciutto
2 tbs parmesan cheese
1 sheet of frozen puff pastry, thawed

What To Do:

Lay our your puff pastry dough and spread the tapenade, OR the pesto over the top, OR lay the slices of prosciutto over the pastry and sprinkle with the parmesan cheese. Roll one of the long sides of the pastry to the center of the sheet, followed by rolling the opposite side into the center. Then slice with a serrated knife about 1/4 inch thick. It's easier to slice them if you flip the whole thing over. They won't unravel as much that way. Place the palmiers onto a parchment line sheet and bake at 350 degrees for about 15 minutes or until puffy and slightly golden.

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