Sun-Dried Tomato Palmiers

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Stir the minced garlic into the prepared pesto.

3. 3

   Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.

4. 4

   Cut each pastry sheet in half lengthwise.

5. 5

   Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.

6. 6

   Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.

7. 7

   Tightly roll each sheet, starting at a long side, into a 1-inch-wide log.

8. 8

   Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.

9. 9

   (The palmiers may be baked right away or refrigerated for up to 2 days.

10. 10

    The unbaked palmiers can be frozen, covered, for up to 2 weeks.)

11. 11

    If frozen, defrost the palmiers in the refrigerator before baking.

12. 12

    Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.

13. 13

    Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.