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Puff Pastry Christmas Palmiers

TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min. YIELD: 2 dozen.
Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon

Ingredients

  • 1 package (17.30 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 1/4 cup prepared pesto
  • 1/2 cup feta or goat cheese, crumbled
  • 1/4 cup oil-packed sun-dried tomatoes, patted dry and finely chopped

Directions

  • 1. Preheat oven to 400°. Unfold 1 sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half the pesto. Sprinkle with half the feta and half the sun-dried tomatoes.
  • 2. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Freeze until firm, about 30 minutes.
  • 3. Cut each roll crosswise into 12 slices. On baking sheets lined with parchment, bake palmiers until golden and crisp, about 15 minutes.

Nutrition Facts

1 appetizer: 121 calories, 7g fat (2g saturated fat), 9mg cholesterol, 126mg sodium, 12g carbohydrate (0 sugars, 2g fiber), 2g protein.

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