You’ve heard about my love for Ezra Pound Cake before – remember that pumpkin soup? Everything I’ve tried from Rebecca’s website has been delish, and these palmiers are no exception. Oh, it’s pronounced “palm-yay” so now you can go ahead and pretend you’re fancy.
These are crunchy, puffy little curlicues of goodness. I’ve experimented with a few different combinations – the recipe I’m going to share will produce two different palmiers that are absolutely easy to put together and are a hit with everyone. Rebecca’s right – these are a great go-to appetizer that can use up whatever you’ve got in the fridge and pantry – extra spreads, nuts, veggies, anything is fair game! The pictures in this post are a variation on my recipe below – I mixed the prosciutto and chicken together, omitted the spinach and sun-dried tomato, and added in red onion. You can really put any of your favorite combinations in these and they’ll be delish.
1 package frozen puff pastry, thawed
pesto (jarred is fine)
6-8 very thin slices prosciutto (get 1/4 lb. and eat the rest while you make these!)
1/4 c. walnuts, chopped
1/2 c. fresh spinach, washed, dried, de-stemmed
6-8 thin slices deli sliced chicken breast
1/4 c. sun-dried tomatoes, chopped
1/4 c. shredded mozzarella cheese
A package of puff pastry has two sheets in it – use one at a time and leave the other wrapped until you’re ready to work with it. Unfold the puff pastry sheet on a cutting board. Use a floured rolling pin to roll into a rectangle – you want it to be about 12″ long.
Spread a thin layer of pesto over the sheet – leave a 1/2″ border all the way around to prevent squishage. (Totally a word.) Lay the prosciutto in one layer over the pesto. Sprinkle with the walnuts and top with the spinach.
Roll the left side in towards the center, then repeat with the right. Continue rolling until the two sides meet in the middle. Flip the log over and lay seam side down on a cookie sheet lined with parchment or a silpat. Cover in plastic and place in the fridge.
Repeat with the second puff pastry – spread the pesto, top with chicken, then add sun-dried tomatoes and mozzarella cheese. Roll it up and add it to the pan in the fridge – let them chill for at least 45 minutes – you can go overnight if necessary.
When you are ready to bake them off, preheat the oven to 400 degrees.
Remove the rolls from the fridge and put on the cutting board. Slice into 1/2″ pieces. Lay them face up on the parchment or silpat – leave 2″ or so of room between each one. Bake 15 minutes, until puffed and golden brown.