Wednesday, January 12, 2011

Sundried Tomato Pesto Palmieres (Elephant Ears)

I was in the mood to cook a tasty morsel today... Something that tastes like it took forever, but didn't. These fit the bill perfectly.

  • 1 Sheet frozen puff pastry, thawed
  • 4 oz Sun-dried tomatoes, with their oil
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pignoli (pine) nuts, lightly toasted
  • Olive oil
  • 1/2 tsp Garlic powder
  • Salt and pepper, to taste

  1. Roll thawed puff pastry on floured surface until it is an even thickness, and approximately 18" long and 10" wide.
  2. In food processor, combine tomatoes (and their oil), cheese, nuts, and garlic powder. Pulse to chop.
  3. With the food processor running, drizzle in olive oil until a thick, uniform paste is achieved.
  4. Season to taste with salt and pepper.
  5. Spread into an even and thin layer on the puff pastry.
  6. Fold long edges to middle, so that you have an 18" long, double layer of puff pastry stuffed with your pesto, with an open seam running lengthwise down the center. A cross-section should look like a used staple.
  7. Fold in half once more, creating an 18" long, 4-layer tube. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour to firm up.
  8. Remove plastic wrap. Using a sharp knife, make 1/4" slices and place on lightly greased baking sheet (parchment paper would also work).
  9. Bake at 350 degrees for 10-15 minutes, or until golden brown and puffy. Remove from sheet immediately. Enjoy warm, or let cool on cooling rack and store in air-tight container.

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