Pesto Palmiers

Palmiers, also known as elephant ears, are typically a deliciously sweet French dessert made from puff pastry and sugar. Puff pastry is a thinly layered dough that's wonderfully flaky when baked. I am a huge fan of using puff pastry for appetizers, whether it's layered with ham and cheese or covered in pesto. I decided to take the idea of a palmier and make it savory. I've made these tasty treats for sorority functions, family gatherings, and even just as a decadent snack.
Puff pastry is buttery and rich, it also gives the dish a lot of texture. Knowing this, I knew that I needed something creamy to balance it. Pesto is perfectly fragrant and has great depth of flavor. Combining this with some salty shredded Pecorino Romano cheese and you'll have a bite size snack that you and your friends will not be able to put down.

Pesto Palmiers

1 sheet of puff pastry
1/2 cup Pecorino Romano, shredded

Preheat your oven to 375 degrees. Thaw your puff pastry sheet. Lay it out onto a cutting board, and spread the face up side with the pesto and sprinkle it with the cheese. Fold the outer fourths of the sheet toward the center, and then fold those halves inward to form the shape of a palmier. At this point if it would be difficult to run a knife through it, place it in the freezer for a few minutes to harden. Otherwise, slice the roll into 1/4-inch pieces. Place these onto a baking sheet lined with parchment paper and bake them for 13 minutes or until they're slightly browned on the top.

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