SUN-DRIED TOMATO PALMIERS
The savory puff-pastry hor d'oeuvres are a staple for holiday affairs.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Roll out one sheet of pastry into a rectangle about 1/8 inch thick. Trim to approximately 8 inches wide by 11 inches long. Spread half the ricotta on pastry. Spread half the sun-dried-tomato paste on top. Sprinkle with half the Parmesan. Roll each long edge of the pastry into the center of the rectangle, making sure the pastry is tight and even. Repeat process with the remaining sheet of pastry, ricotta, tomato paste, and Parmesan. Wrap rolls separately with plastic wrap, and transfer to the refrigerator until firm, about 30 minutes. (Rolls can be frozen at this point for up to 1 month. When ready to bake, remove rolls from freezer; let stand at room temperature until a sharp knife can slice through without compressing them, about 10 minutes.)
- Remove rolls from refrigerator, and slice into 1/2-inch-thick slices. Place palmiers 2 inches apart on a parchment-lined baking sheet. Bake until puffed and lightly golden, 8 to 9 minutes. Turn over, and bake until golden, 5 to 6 minutes. Let cool completely on wire rack.
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Ubad Ullah
[email protected]Overall, I thought these palmiers were just okay. They were easy to make, but they weren't anything special.
Ebuka Christopher
[email protected]My palmiers didn't turn out as flaky as I would have liked. I think I rolled the dough out too thick.
RK EDITS
[email protected]These palmiers were a bit too sweet for my taste. I would reduce the amount of sugar in the dough next time.
Mariam Yahia
[email protected]I'm not a big fan of sun-dried tomatoes, but I still enjoyed these palmiers. The dough was flaky and the filling was flavorful.
Fiza Shahzadi
[email protected]These palmiers were a bit more work than I expected, but they were worth it. They were so good! I will definitely be making them again.
Aashis Poudel
[email protected]I substituted the sun-dried tomatoes for roasted red peppers and they were still delicious. I also added a bit of chopped fresh basil to the filling.
Addie Renaud
[email protected]I followed the recipe exactly and my palmiers turned out perfectly. They were crispy and golden brown on the outside and soft and chewy on the inside. Yum!
kevon oliver
[email protected]These sun-dried tomato palmiers were delicious! The dough was flaky and the filling was flavorful. I will definitely be making these again.
Ohema Agyeiwaa
[email protected]I've made these palmiers a few times now and they are always a crowd-pleaser. They are perfect for any occasion, from casual gatherings to holiday parties.
Id sell 124
[email protected]These sun-dried tomato palmiers were a hit at my last party! They were so easy to make and looked so impressive. Everyone loved the combination of sweet and savory flavors.