When one thinks of palmiers – the tiny scroll-like pastries - sweet, flaky cookies come to mind. While these are flaky and delicate like the original, that’s where the similarities end. This recipe for basil palmiers uses a pesto-like filling of fresh basil and garlic for a wonderful, savory flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1/3 cup packed fresh basil leaves
- 3 cloves garlic cloves, crushed
- 1/4 cup olive oil
- 1/2 lb puff pastry (1 sheet store bought)
- 1 egg, beaten
- 1/4 teaspoon ground black pepper
Preheat an oven to 400F.
Pulse together the basil, garlic, and olive oil until it forms a finely textured paste.
Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush or spoon, spread the basil paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed.
Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Sprinkle them with the ground black pepper and bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.
This recipe makes 30 basil palmiers.
Variation: Sprinkle 3 tablespoons grated Parmesan cheese over the basil paste and dough before rolling it into palmiers.