Sundried tomato palmiers

Name: Sundried tomato palmiers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: ½ cup sundried tomatoes, drained, chopped; ¾ cup crumbled feta; 2 tbs grated parmesan; ½ cup pine nuts, toasted; 1 tbs finely grated lemon rind; 2 sheets frozen butter puff pastry, partially thawed; 1 tbs olive oil; ½ cup pesto

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by Fresh magazine

Oct 20, 2015

You'll love these savoury palmiers flavoured with sundried tomato, cheese and pesto.

½ cup sundried tomatoes, drained, chopped
¾ cup crumbled feta
2 tbs grated parmesan
½ cup pine nuts, toasted
1 tbs finely grated lemon rind
2 sheets frozen butter puff pastry, partially thawed
1 tbs olive oil
½ cup pesto

Method

1.

Preheat oven to 200°C. Line a tray with baking paper. Combine tomato, cheeses, pine nuts and lemon rind in a bowl. Season with salt and pepper.
2.

Brush both pastry sheets evenly with oil. Spread pesto on both, followed by tomato mixture. Fold opposite ends of pastry into centres. Continue folding in until ends meet in middle. Cut pastry crossways into 1cm-thick slices. Place the slices, cut-side up, on prepared tray, allowing room for spreading.
3.

Bake for 10 minutes. Turn palmiers over and bake for a further 4-5 minutes or until golden brown and puffed. Serve.