I had three sisters over the other night to celebrate our birthdays. No, they’re not nuns, and they’re not my sisters (I have four brothers). These three sisters and their family are great friends of ours. We have a tradition: instead of doing gifts, I usually cook them a big meal in the midst of our birthday season, which in this case is summer.
Here was the menu:
Banana Mango Daiquiris
Hummus with Vegetables and Naan
Beef Braciole Pinwheels
Warm Brie with Mache, Honey, and Pistachios
Colorful Corn Salad
Baked Chocolate Pudding with
Vanilla Bean Ice Cream,
Chocolate Espresso Beans, and Kahlua
If you have the Barefoot Contessa’s Back to Basics, you’ll recognize several of these recipes. If you have read this post, you’ll be familiar with the beef and the corn dishes. It was all good, but the standout to me, besides the obviously tantalizing banana mango daiquiri, was the appetizer. These palmiers were delicious. I am not a fan of goat cheese, so I substituted feta. I’ve had a thing for puff pastry recently, so I could have inhaled a whole plate of these. But I shared. That’s what cooking for people is all about.
To perpetuate my love affair with all things puffy, I am dying to make these savory gruyere crabmeat palmiers. Let me know if you have any other tasty puff pastry recipes.
adapted from Barefoot Contessa Back to Basics
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped sun-dried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches.
- Spread the sheet of puff pastry with half the pesto. Then sprinkle with half the feta cheese, half the sun-dried tomatoes, and half the pine nuts.
- Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper.
- Repeat for the second sheet of puff pastry using the remaining ingredients.
- Cover both rolls with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400°F.
- Cut the prepared rolls of puff pastry into 1/4-inch-thick slices, and place them 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown.
- Makes approximately 50.