Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Working from the short ends, fold each end halfway to the center. OPTIONAL: You could also buy quality prepared pesto Adapted from, Lightly flour a board and carefully unfold one sheet of puff pastry. 1 of 27. Cover with plastic wrap and chill for at least 45 minutes. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Sign up for the Recipe of the Day Newsletter Privacy Policy. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Yield: Two 12-inch tarts. (Diagonal strokes keep the pastry rectangular.) Updated on December 4, 2018 by Melissa Girimonte Hosting a holiday party? With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. 8 Ina Garten Appetizers That Are Total Crowd-Pleasers Brace yourselves: The holidays are approaching fast. © 2020 Discovery or its subsidiaries and affiliates. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Process for 30 seconds. Add the Parmesan and puree for a minute. Fold one side over the other and press lightly. 1 sheet of frozen puff pastry, thawed and very cold, 1 egg beaten with 1 teaspoon water, for egg wash, 2 tablespoons freshly grated Parmesan cheese, Flaked sea salt, such as Maldon, for sprinkling. Place a layer first of ham and then cheese, also leaving a 1-inch border. All rights reserved. 1/4 cup walnuts Bake for 14 minutes, until golden brown. Then fold each side again towards the center until the folded edges almost touch. Homemade Pesto: Place the pastry on a sheet pan lined with parchment paper and chill for 15 minutes. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. These Savory Palmiers are very simple h'ors doevres that can be made ahead, or just a few minutes before taking them into hot and flavorful appetizers. You will have 10 to 12 batons. The recipe was adapted from Barefoot Contessa Back to Basics, via Food, contributed by Ina Garten. 1 1/2 cups good olive oil Join us and discover thousands of recipes from international cuisines. Yield: 4 cups, Bread and Pastry Appetizer - Pastry Appetizer - palmiers. Meanwhile, preheat the oven to 400°F. When ready to bake, preheat the oven to 400 degrees F. Bake the batons for 15 to 18 minutes, until golden brown and puffed. Holiday feasting needn’t leave you feeling puffy when you have these crispy, delicious and light-as-air recipes on your serving trays. It's very versatile, where you can interchange the kind of cheese you prefer to use. Allow to cool on the pan for 3 minutes and serve warm. Place a hot dog at the end of the pastry where you brushed the mustard and roll it up and away from you one turn , until the hot dog is just encased in one layer of pastry and mustard. 5 cups fresh basil leaves, packed 3 tablespoons chopped garlic (9 cloves) Cooking time 40mins All rights reserved. Do you have a website or cooking blog? Brush the border with the egg wash. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Spread the spinach mixture in the middle of the pastry, leaving a 1 inch border. Big plus: Most involve some kind of cheese (that's a win in my book). Provided courtesy of Ina Garten. But before you start mapping out menus, take a beat—our hero Ina Garten has a plethora of crowd-pleasing finger foods to choose from that will impress all your guests. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Preparation time 25mins With the folded edge away from you, cut the pastry in 1-by-6-inch strips. Powered by Brandeploy Sprinkle with 1/4 teaspoon salt. 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Brush the tops lightly with the egg wash (don't allow the egg wash to drip down the sides) and sprinkle evenly with the Gruyere, Parmesan, and 1 1/2 teaspoons sea salt. Chill for at least 15 minutes. I must try those stuffed mushrooms and the tomato, goat cheese, and prosciutto tart. Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. (Diagonal strokes keep the pastry rectangular.) These are a keeper! To see how I made these, please visit my food blog at:, Servings 60 1 cup freshly grated Parmesan cheese Brush the border with the egg wash. Brush the border with the egg wash. Serve warm. ALL RIGHTS RESERVED Copyright 2014 | By accessing this site, you agree to our Terms and conditions. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts.

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