Pesto Parmesan Palmiers
- 1 roll puff pastry, thawed (the rolled is preferable to flat sheets)
- ½ cup pesto
- ¼ cup grated parmesan cheese
- garlic salt to sprinkle
Unroll the pastry and lay flat. Brush or spread the pesto to completely cover the pastry. Sprinkle with the parmesan and garlic salt. Roll the long edges into the middle from both sides. Wrap in plastic wrap and chill for at least ½ hour to firm up. Can be frozen at this stage.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
Slice with a sharp knife into pencil thick slices. Place on the prepared tray. Bake for 12 – 15 minutes until puffed and golden brown. Serve warm.
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