Friday, January 7, 2011

Girls Night In with Sarah^2: Palmiers

After surviving wisdom teeth surgery, making christmas cookies, receiving my first kitchen battle wounds from burning my hand (only second degree) when trying to cook dinner the eve before christmas eve, but still having a great Christmas with my family and a happy new year, as well as just returning from a week in Vegas- I have had a jam packed winter break. blahhhh- run on sentence.

However, during my time chained to the couch and watching countless hours of Food Network channel, inspired me to try a new recipe asap. I have been missing Paris terribly, ever since I got to go on a weekend trip during my summer abroad in London. So you can imagine my excitement as I watched the Barefoot Contessa in Paris Special as well as receiving her Parisian cook book from Santa! I decided that it would be a good way to start my french cooking exploration by starting out small.

Palmiers, often known as elephant ears are often a dessert. However, Ina figured out how to make this special treat into a savory appetizer.

I decided it was the perfect opportunity to give it a shot when I had a date with two of my best friends from high school, Sarah... and Sarah. You could call it a Sarah^2 date. My menu was straightforward- the palmiers first with my fettucini alfredo (Which I have made about a thousand times).

The palmiers were very fast and easy- but made a serious upgrade to girls night. The end result makes them look fancy and complicated- but really it only took about 5 minutes to make and then the oven does the rest of the work.

Notes: Make sure to keep the puff pastry in the freezer until an hour before you are ready to use it. This affects the way the pastry rises in the oven.

The recipe also calls for pine nuts- which I didn't use. However, my mom and I decided to add some small pieces of prosciutto- which really gave it an appetizing kick.

(Before rolling the palmiers into a tube-like shape, and then slicing)

The Sarahs' and I caught up about school, life, love and everything in between. We talked about the beginning of my kitchen adventure and how it was also decided that maybe this cooking thing was a very good benefit to our friendship as well. Love you girls and thanks for all the support! I'm excited to see where my kitchen will take me this year!

Savory Palmiers
  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • ¼ cup prepared pesto, store bought or homemade
  • ½ cup crumbled goat cheese, such as Montrachet
  • ¼ cup finely chopped sun dried tomatoes in oil, drained (i just used a bottle from Trader Joe's)
  • ¼ cup toasted pine nuts
  • Kosher salt
  1. Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9½ x 11½ inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with ¼ teaspoon salt. (this is when I added slices of prosciutto)
  2. Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper.
  3. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.
  4. Cover with plastic wrap and chill for at least 45 minutes. Meanwhile, preheat the oven to 400 degrees.
  5. Once cooled- cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.


Bon Appetite!
Chef Maggie

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