This is not one of THOSE blogs

Savory Palmiers

You’re never going to see anything here whose name has to be included in quotes, you’re never going to see any foams or carefully constructed asparagus teepees.  You’re not going to see caramels with fleur de sel on top.  While not a conscious effort to buck any particular trend or trends in cooking, I (or I hope anyways) to not just do the same thing that you see on every cooking blog on Foodgawker and Taste Spotting.  That being said, for New Year’s Eve I made savory palmiers to bring to my friend’s house.  These were ridiculously easy to make, tasted really good, and had the potential to look nice too if you were neater about it than I was.  The idea is that they look like elephant ears or something.  I’m sure you’ve seen sweet palmier cookies before, they’re kind of heart-shaped and spirally.  Mine looked like that too, except the pesto and caramelized onion filling kind of seeped out.  They were a big hit though, so you know, no remorse.

Palmiers

Pesto and Caramelized Onion Palmiers

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

1/2 an onion, sliced into thin rings

3 tablespoons balsamic vinegar

1/4 cup pesto

2 tablespoons pine nuts

1 tablespoon romano cheese

1 sheet puff pastry

1 egg

1 tablespoon water

crushed red pepper (optional)

salt and pepper to taste

Preheat your over to 375.

Melt the butter with the olive oil in a pan over medium heat and then throw in the onions once it’s good and hot.  Toss the onions around until they’re all coated with butter and olive oil and season them with salt and pepper.  Let the onions go until they’re slightly brown, and then add the vinegar and stir it up.  Reduce the heat to low and braise the onions in the vinegar for maybe 15 minutes until they’re totally soft and the vinegar is thick and syrupy.

In a food processor, add the pesto (I had some frozen from a while ago, you can easily make your own or buy it), the onions, the cheese, the nuts, and some crushed red pepper if you want it spicy and just process it until you have a horrible-looking green-brown paste that just the hell smells delicious.

Just spread that right onto the puff pastry sheet going all the way out to the edges even.  Now you want to fold it up from the right and left in a manner than is sort of hard to explain.  Basically on each side you are going to fold it 1/4 of the way in, and then 1/4 of the way again.  It is now about half the original width.  Then carefully fold it in half again.  When you’re done it should look like this, only better:

Palmiers

Then, with a bread knife slice the roll into 1/2″ slices and put them on a baking sheet with parchment paper or a silpat.  Whisk the egg and water together and brush the palmiers with it.  Bake them for about 8 minutes on each side, brushing with the egg was when you flip them, until they’re golden and puffy.

Makes about fifteen

Palmiers

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