Petits palmiers au Pesto Panzani
300g of puff pastry (preferably all-butter)
4 tablespoons of Panzani Pesto
1. Roll the dough out into a square about 30 cm on each side, then spread the Pesto on it. Fold the dough over twice in 5 cm increments, until you get to the middle of the square.
2. Repeat the operation on the other side, and fold the dough in on itself, like a book. Wrap it in cling film and put it in the freezer 30 minutes.
3. Preheat the oven to 200ºC (therm. 6-7). Remove the roll of dough from freezer, then chop it into slices 1 cm thick and lay out on a cooking sheet. Cook for 15 minutes. While it's cooking, the dough will unfold into a palm-tree shape.
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