Aperitivo Inspired: Pesto Palmiers

One thing that is commonly featured at aperitivo in Italy is some form of puff pastry. Some very good, some not so great (but with a spritz, it all works out…) This is my take on palmiers, which are better known in a sweet version. These savory and crispy delights pair perfectly with a glass of wine and some great company. Easy to make with a refined result. What’s not to love?

Ingredients:

• one package of store bought puff pastry (get the rectangular shape)

• 2 Tablespoons of pesto (you can use store bought or make it yourself)

• 1-2 Tablespoons of parmeggiano or pecorino (that green can variety found in the US is also fine)

• 4-6 sundried tomatoes, chopped into strips (I use the ones that were preserved in oil)

Directions

Carefully unroll the puff pastry, but leave it on the parchement paper because you will roll it back up. Spread the pesto, then sprinkle the cheese and sundried tomatoes. Roll each side half way so it meets in the center. You can also roll one direction, but it will not be a palmier shape - still tastes the same :)

Then once rolled, wrap in the parchement paper and chill for 30 minutes. You can also leave overnight. When you are ready to bake, preheat the oven to 200 C/ 400 F. Prep a baking sheet with parchement paper. Cut into 2 cm/ 1/2 inch slices, and leave some room as these will expand. Bake for 10 minutes. Done! I like these with a glass of dry white or rose.