Savory Palmiers

Cooking Instructions

In the bowl of a food processor, combine the pine nuts, garlic, salt, pepper, basil, 1/4 cup of the Parmesan cheese, the Romano cheese, and 2 tablespoons of the olive oil, and process until finely ground. Add the remaining oil in a steady stream and process to make a smooth and creamy pesto.

Roll out the pastry into a rectangle approximately 8 inches wide and no less than 1/8 inch thick; cut the edges so that they are even. Sprinkle the remaining Parmesan cheese evenly over the rectangle and press it into the pastry with a rolling pin. Spread the pesto filling evenly over the cheese and roll each long end of the pastry to the center of the rectangle, making sure the pastry is tight and even. Chill well.

Cut the log crosswise into 3/8-inch slices, and place them 3 inches apart on parchment-lined baking sheets. Chill for at least 1 hour.

Preheat the oven to 450 F.

Bake the palmiers until puffed and lightly golden, 6 to 7 minutes. Remove from the oven, quickly turn them over, and return them to the oven and bake for another 4 to 5 minutes. Let cool completely on wire racks.