Pasty Puffs with a Twist
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1/4 cup Maine-ly Drizzle's Delizia Sundried Tomatoes Tapenade
1/4 cup Maine-ly Drizzle's Basil Pesto
3 oz. goat cheese, softened
1 sheet of puff pastry, thawed
Preheat oven to 350. Unfold the puff pastry on a sheet of parchment paper, with the seams going left to right. Use a rolling pin, flatten out the seams, extending the sheet by about 2 inches.
Spread the sundried tomato tapenade on the top 1/3 of the puff pastry to the edges. Spread the basil pesto on the bottom 1/3 of the pastry.
Spread the goat cheese in the middle 1/3 of the pastry. Roll from the top to the middle. Repeat from the bottom to the middle. Wrap the roll in the parchment paper and freeze 15 minutes.
Cut the roll into 1/4 inch slices. Place slices flat on a parchment paper lines sheet pan. Cook 15 minutes, or until lightly golden. Serve warm or at room temperature. Refrigerate remaining palmiers in an airtight container.