Savory palmiers with spinach and prosciutto are a welcome, light addition to your snack table. These savory cookies are made with puff pastry in the traditional way of the sweet Palmiers we are more familiar with.
Savory palmiers with spinach and prosciutto – makes 16
- 1 sheet frozen puff pastry, thawed
- 1/3 cup Pasta Nostra USA basil pesto
- 5 oz frozen chopped spinach, thawed and well drained
- 3/4 cup roasted red bell peppers, drained and finely chopped
- 1/4 cup Parmesan cheese, grated
- 2 ounces prosciutto, thinly sliced
- 1 egg
- 1 tablespoon water
- Preheat the oven to 400F. Line an extra large baking sheet with prchment paper and set aside.
- On a lightly floured surface, roll the pastry into an 11 inch square. Spread pesto on the pastry, top this with the spinach and roasted peppers. Sprinkle with the Parmesan cheese and cover this evenly with the prosciutto. Lightly press it into the pastry to even it out and it is more secure during the rolling process.
- Beginning on the right side, roll the pastry towards the centre and stop there. Repeat this on the left side to create the traditional palmier shape.
- Using a very sharp knife, cut the roll crosswise into 1/2 inch slices. Place them on the prepared baking sheet.
- In a small bow, combine the egg and water. Brush each palmier with the egg wash.
- Bake for about 20 minutes or until pastry is puffed and browned.
- Serve warm or cooled at room temperature.
You can freeze each cooked palmier, once cooled, in waxed paper. Place in an airtight container and freeze for up to a month. To cook, preheat the oven to 400F. Place the frozen palmiers on a prepared parchment paper and bake for about 8 minutes or until heated through.