Lightly flour a board and carefully unfold one sheet of defrosted puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches.
Spread the sheet of puff pastry with 1/4 c. pesto, then sprinkle with 1/4 c. goat cheese, 1/8 c. sundried tomatoes, and 1/4 c. pine nuts. Sprinkle with 1/4 teaspoon salt.
Working from the short ends, fold each end halfway to the center. I worked from the long end... I should have read the recipe better.
Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry in 1/4 inch thick slices
Place them face up 2 inches apart on baking sheets, can be lined with parchment paper.
Bake for 14 minutes, until golden brown. Serve warm.
They are delicious and exactly what I would like to serve. So they pass the first test. Next, I am going to run three tests:
- I would like to make the night before and chill over night, without baking.
- Bake and put in foil. Reheat and see how they hold up.
- Freeze in foil and reheat and see how they hold up.
Ina Garten's Savory Palmiers
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt