Hey, Bron... finger foods: Pesto Palmiers

[Guest guest]

The Moroccan Carrot Spread in the files under appetizers is awesom. I

don't use red pepper flakes, and top with chopped black olives and

some chopped fresh parsley. Serve with pita wedges, or to make a nice

presentation, spread on each wedge and arrange attractively on a

platter before sprinkle with the parsley & olives... YUM! Plus, doing

it this way makes non-veg people more likely to try it (though once

they try it, everyone I've made it for has loved it!).

 

Also this recipe is pretty easy going but looks fancier than it is... :-)

 

Pesto Palmiers, from " Vegetarian Appetizers " by Paulette Mitchell

 

1 sheet frozen puff pastry, thawed (you can buy vegan ones; I don't

remember the brand but I have found it before)

1/3 c basil pesto (can make without parmesan if desired)

 

preheat the oven to 400*F. Line a baking sheet with parchment (or use

handy dandy silicone pan liner... :-)

 

Unfold the pastry sheet on a lightly floured surface. Roll with a

rolling pin to form an 11x16-inch rectangle. With short side toward

you, trim to even the edges. Spoon the pesto onto the center of the

rectangle and spread it in a very thin, even layer to the edges of the

pastry.

 

Use both hands to gently lift one long edge of the pastry. Fold it

firmly and evenly over itself in 1-inch sections until you reach the

center of the sheet. Repeat, folding the other long edge to meet the

center as well.

 

Cut the double folded pastry into 3/8 " thick slices (makes about 28).

Place them about 2 inches apart, cut side down, on the prepared pan.

Bake for about 10 minutes, or until puffed and golden brown. Transfer

to a wire rack to cool.

[Guest guest]

> Mmmmm! I'll have to make those too! Thanks, Amy, they sound soooo

> luscious.

> :>)

> Bron

> who will also leave out the red pepper flakes...

 

 

Lemme know what you think, Bron! :-) Have fun with 'em!

 

fellow wuss,

Amy