What I learned is that this recipe is really open to interpretation.
You can improvise and use whatever variation of fillings you feel like trying.
The palmiers are perfect when eaten straight from the oven but are also fine at room temperature. Their form is elegant and can be shaped more like hearts. A great party food or even, as in this case, something to graze, on a Sunday afternoon!
Start by thawing out a packet of puff pastry, according to package directions.Found some ingredients on hand.
Preheat the oven to 400º.Dust flour over your clean work surface (I like to use a large wood cutting board).
Unfold the pastry, dust with flour and roll out to 18" x 11". You don't have to roll it out if you don't want to, they'll just be larger in size.
Top with your fillings of choice. I used leftover pasta sauce, pesto from the freezer, mozzarella, parmesan, and pepperoni (microwaved for 45 seconds on paper towels to rid them of excess grease). It looked like I was making a pizza!
Pesto made with basil from our garden.
Roll each side to the center and cut into 3/4" slices. Place on a baking sheet lined with non-stick Reynold's foil (I used parchment but the cooked cheese adhered to it and they were hard to remove).
Beat 1 egg and 2 teaspoons of water, brush on top & sides.Bake at 400º for 10-12 minutes, or until nicely browned.
Gobble up! Taster approved: not when offered, but on his own terms.
