Cheese and Pesto Palmiers

These are a Barefoot Contessa recipe from my favorite Food Network chef (actually the last remaining one that I love still on TV these days).  OH INA!  NEVER LEAVE ME!

Her lovely palmiers have been big hits at office holiday parties, Thanksgiving, and my BFF's bridal shower.  Made by me, and both of my sisters, you can't go wrong! Everything is store bought, and the shape comes out perfect every time. 

Ingredients:

Puff Pastry Sheets

Store bought pesto

pine nuts

goat cheese

sundried tomatoes

All you do is spread out the puff pastry on some parchment paper, spread on the pesto, sprinkle goat cheese, pine nuts, and chopped sundried tomatoes, then fold.  For the folding, take 2 sides of the pastry, fold each side in about a quarter of the way in, then each side again folded in (this time so that they almost meet in the middle) and then fold it again in half.  So you end up with a basic roll shape.  

Then wrap it in the parchment and freeze the roll for about 20 minutes so that it becomes firm, thus easier to slice.  When ready, make slices like you would a roll of cookie dough, place them on cookie trays, and bake at 375 degrees for about 10 minutes.  Keep an eye on them, they puff up and get brown pretty quick.   SERVE!

Please excuse this photo.  This is a tray I made for the afore-mentioned bridal shower, upon which a gift fell in the car and damaged some of the treats.  OH WELL! Still tastes good!