I’m making sundried tomato palmiers. Now, I’ve always made sweet palmiers which are those—with sugar and I thought wouldn’t it be great to make savory ones?
So, the first thing is one and a quarter cups of sundried tomatoes. I’m just going to chop them up because they’re going to end up being ground up in the food processor. So, I’ve got one and a quarter cups of sundried tomatoes. It’s really like making pesto. You’re going to make it with basil, parmesan cheese, garlic. I think about nine cloves of garlic. I want about three tablespoons of minced garlic. You have to chop this so fine because the food processor is going to do all the work. Just put that in—the garlic and then that’s going to grind it up.
Okay, next thing is basil, lots of it. These are great flavors together basil and garlic and sundried tomatoes. I want about five cups of basil leaves. I'm just going to roughly take this off. I love the way it smells. Okay, right into the food processor and then a teaspoon of salt, just put a pepper. It really just looks like—pesto and then grind it all up.
And now, I’m going to add three quarters of a cup of olive oil and a cup of grated parmesan cheese. It smells great. Tomato, and basil, and garlic, wonderful to get over pasta. Puff pastry is a great little secret. It’s available in the freezer of every grocery store in America and if you ever made yourself, you never want to do it.
So, I’ve got one sheet that I have defrosted in the refrigerator. This is still cold but if it gets warm and it’s hard to work with, just chill it for about five minutes, just lightly roll it not too much.
So, I'm going to take some of the sundried tomato pesto. I’ll just it put right on top, it smells good. I can smell the garlic and the tomato and just spread it out. I supposed you can probably make savory puff pasty palmiers to all different kinds of things, just plain pesto or gruyere and parmesan. Just roll this right to the edge where every palmier that have the sundried tomato pesto on it. Just really smooth okay.
And I’ll show you how to roll it up, so you’re going to do it like, just follow this, so about halfway in just like that on both sides, and then halfway in again, so I may try it in the middle. So, what happen is those layers of butter when they heat from the oven heats the layers of butter, the water evaporates and causes the pastry to really puff up and that’s why it’s called puff pastry and then you just fold it over just like that okay, that’s a little nice package.
So, just size that—sizes. It’s like between a quarter and a half, but they don’t look like much now, but I think they’re going to taste great okay put egg wash which is an egg and a tablespoon of water just so they get nice and brown.
This is going to be a really hot temperature about 490 degrees for about 10 or 11 minutes. I want to flip them halfway through so they get nice and brown and crispy on both sides. This can be really good. How gorgeous is that.
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