Ingredients:
2 sheets of puff pastry, thawed from the freezer
1 small jar of green pesto (or homemade)
1 small jar of sun-dried tomatoes
1 small wedge of parmesan cheese
Directions:
Preheat the oven to 425°F. Drain the oil from the sun-dried tomatoes. This oil can be discarded or used as a base for a vinaigrette. Finely chop the tomatoes. Unroll 1 sheet of puff pastry, with the long edge closest to you. Spread the tomatoes evenly across it. Grate some parmesan over the tomatoes. Tightly roll the two long edges of the pastry until they meet in the middle. This will give you a long "log". Cut the log into 1/2 inch pieces. Place the cut side on the surface of a parchment or silipat lined baking sheet. Flatten the swirls gently. Repeat for the second puff pastry sheet, but instead spreading pesto onto the pastry in the place of the chopped tomatoes. Grate more parmesan on top of all the palmiers prior to baking. Bake 10-15 minutes or until crisp and golden-brown. These work great as Christmas party appetizers since they are red and green!
