This month’s BRC award goes to Becky of Random Musings of a Deco Lady so be sure to hop on over there to check out Becky’s blog and say congrats! Becky was the BB groups’ top referrer during November and for her BRC recipe choice, she has chosen
which can be found in Back to Basics, page 43
and should be posted on Thursday December 18th.
This specific recipe is not available on the FN website so it is typed out below for those who do not own Back to Basics. There are several other palimers (aka Elephant Ears) recipes on FN but I urge you to try to stay as close to this recipe as possible. If you don’t know what palmiers are, be sure to check out the photos on FN. If you have nut allergies in your house, you can make your own pesto and leave out the pine and/or walnuts, which is what I plan on doing. Note that the recipe yields 60 hors d’oeuvres; feel free to cut the recipe down. If you want to halve the recipe, wrap the second piece of puff pastry in plastic wrap and freeze.
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store-bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet
- 1/4 cup finely chopped sun-dried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
from Ina Garten, Back to Basics
makes 4 cups
- 1/4 cup walnuts
- 1/4 pine nuts
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed. Add the Parmesan cheese and purée for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.