Sun-dried Tomato Palmiers

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 garlic cloves, peeled and finely minced
• 1/2 cup prepared pesto sauce (available in the refrigerator cases of most markets)
• 1 (17 1/4 ounce) package frozen puff pastry or 2 sheets frozen puff pastry, defrosted
• 1 cup grated fontina
• 1/4 cup finely grated parmigiano-reggiano cheese
• 1/2 cup finely minced sun-dried tomato (rehydrated in hot water for 5-8 minutes, if not packed in oil)
• 4 pinches fresh ground black pepper

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 stir the minced garlic into the prepared pesto.
• 3 unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.
• 4 cut each pastry sheet in half lengthwise.
• 5 spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.
• 6 divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.
• 7 tightly roll each sheet, starting at a long side, into a 1-inch-wide log.
• 8 using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.
• 9 (the palmiers may be baked right away or refrigerated for up to 2 days. the unbaked palmiers can be frozen, covered, for up to 2 weeks.) if frozen, defrost the palmiers in the refrigerator before baking.
• 10 bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.
• 11 let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.