Savoury palmiers

Savoury palmiers

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INGREDIENTS

1 package frozen puff pastry, defrosted
1/4 cup prepared pesto, store bought or homemade (recipe follows)
1/2 cup grated processed cheese
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup toasted pine nuts
Salt
1/4 cup walnuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

INSTRUCTIONS\

• Lightly flour a board and carefully unfold one sheet of 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 half the pesto, then sprinkle with half the goat cheese, half the sun dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt. Working from the short ends, fold each end halfway to the center. 
• 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 and place them face up 2 inches apart on baking sheets lined with parchment paper. 
• Bake for 14 minutes, until golden brown. Serve warm.

Homemade Pesto:

• Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. 
• Process for 30 seconds. 
• Add the basil leaves, salt, and pepper. 
• With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. 
• Add the Parmesan and puree for a minute. 
• Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Yield: 4 cups

Adapted from : http://www.foodnetwork.com/recipes/ina-garten/savory- palmiers-recipe.html
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