Holiday Hors d’Oeuvres

palm-final1 ‘Tis a sad day when a food blogger forgets her camera’s USB cord at her parents’ house (think over the river and through the woods for an hour), especially on a Barefoot Bloggers Bonus Recipe day!  I was all prepared to show you the beautiful-looking Savory Palmiers that I made for my parents’ Christmas party.  They came out so perfectly – in the characteristic elephant ears shape, and run through with holiday colors: red sun-dried tomatoes, green basil pesto, and snowy white goat cheese.  I was wildly impressed with Becky’s  oh-so-appropriate pick!  

First fold

I did all the prep work for these early in the day on Saturday, photographing diligently, of course.  Then I left instructions for the caterers to slice the dough in very thin perpendicular cuts, then to cook them cut-side-up on a baking sheet.  After having showered, primped, powdered, and dressed in my holiday best, I came downstairs just in time to see a sheet of 2 inch pastry bricks going into the oven!  I caught them just in time and saved the party goers the need for charger-sized plates and large bread knives to eat my hors d’oeuvre! 

In any case, I apologize for the delay with pictures, but of course you can always see how they are supposed to look by visiting the other Barefoot Bloggers’ blogs.  If I could give one piece of advice with this recipe (besides making sure you prepare the slices correctly!), it would be to NOT skimp on the filling.  More pesto! More goat cheese!  More sun-dried tomatoes!  Otherwise you won’t taste all the great flavorful goodness.  Also – use good all-butter puff pastry (Dufour is excellent) since the pastry is more than half the mouthful!  Enjoy…


Savory Palmiers, from Barefoot Contessa Back to Basics (makes 60 hors d’oeuvres)

2 sheets frozen puff pastry dough
1/4 c. prepared pesto
1/2 c. crumbled goat cheese, such as Montrachet
1/4 c. finely chopped sun-dried tomatoes in oil, drained
1/4 c. 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.

savory palmiers-filling

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.

palmier slicesCut 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.


1 Comment

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