Happy Friday! Well, at least the workweek Friday, since tomorrow is Good Friday and I have the day off! Woo! Who else is going to spend the whole day prepping Easter desserts?!?
I know that it doesn’t really seem like Easter, with the quarantine, I know that many of us are having to change up our typical Easter plans! My Easter plans involve church at home and about a 1/4 of my family showing up. Even though this change in plans was not what I planned, I am still determined to make the most of this holiday! I mean it only happens once a year!
My Easter dinner with my family involves ham (obviously), asparagus, potatoes, yummy sweet Hawaiian bread, and definitely dessert (we’ll save that for another post)! However, typically at most of my family’s holiday events, there’s always an appetizer! These pesto palmiers are the perfect appetizer to bring to any family function!
If you haven’t noticed by now, I absolutely adore a recipe that could be made a bunch of different ways! It’s like the little black dress of the pastry world! Except imagine that my whole pantry would be full of little black dresses!
You could definitely use basil pesto, but when I went to the store to buy a jar, the only thing left was the sundried tomato pesto. I had actually never tried sundried tomato pesto before but let me tell you, its divine! It kind of reminds me of a thinker marinara sauce! These are pretty much fancy little pizza rolls, except way better than pizza.
These could be sweet or savory, but I wanted to add a little savory mix into all the sweet! I definitely plan on making a sweet palmier soon, so be on the lookout for it!
Puff pastry sheets, I used one but you could always double the recipe!
Pesto, personal preference, I used sundried tomato pesto because it ended up being the only left in the store.
To begin, sprinkle some flour out onto a clean surface and begin to roll out the puff pastry. I rolled mine to about 10 inches by 12 inches. Pretty much the length of my little cutting board. Then, using the back of an offset spatula, spread the pesto all over the puff pastry. You want the pesto to coat the surface evenly, but you don’t want to put so much that it oozes out the sides as you’re rolling or slicing the palmiers. After schmearing the pesto, sprinkle pinenuts all over the surface, pressing gently to make sure they are thoroughly stuck to the pesto. In order to create the double pinwheel shape, you want to start at the 12-inch edge and begin to tightly roll up one side until it meets the middle of the puff pastry sheet. Using a typewriter method, slowly roll up one side of the edge and move along the length of the pastry to get a tight roll. Then, roll the other side down to meet the roll in the middle! Wrap in plastic wrap and store in the freezer for about 30-45 minutes.
Preheat the oven to 400 degrees. Take the palmier roll out of the freezer and begin to cut about 1/3 of inch slices. I find that 1/3 of inch slices gives you that perfect ratio of having crisp puff pastry, but you still have plenty of that delicious pesto filling! Lay them on a silicone-lined baking sheet, don’t worry if the bottoms get a little squished, they will puff out in the oven! Crack one egg in a bowl with a splash of water and brush on top of the palmiers. I also added a sprinkle of flaky salt to the top, but that part is optional! Bake for about 10-15 minutes! They should be golden brown and perfectly crispy!
I love seeing the deep red of the pesto with the pop of the pinenuts against that crunchy puff pastry! I am not even joking when I say my family polished these guys off in about 2.5 seconds! They are so delicious! They are the perfect appetizer for whatever Easter celebration your house has in store!