Daily Archives: July 17, 2013

Palmieres with Sun-dried Tomatoes

This was our “appetizer” for our anniversary dinner! (They’re even kinda heart-shaped!) :] As usual, we dragged along other people to third-wheel (in this case, Dave and Kayleen) and also so we wouldn’t eat so much (the two of us put together eat enough to equate how much a large family would consume :/ ).

Please don’t be lazy like we were. Flour the surface you’re working on if you want to make your life easier (in our defense, it was because my house has no flour…).

Clearly, we don’t bake very often in my house. (I’m the only one that does, and I haven’t lived at home much in the past several years.)

Recipe adapted from Laura in the Kitchen. (I can’t eat pork, so we changed it to turkey.) There are many more (hopefully) to follow because Jun and I made an epic list of all the things we wanted to make before I came back to CA, so we’re attempting to stick with it. (It does not help that we found 2 more awesome youtube cooking channels since then. ._.) This was actually a fairly simple recipe and didn’t take very long to make either! The flavor explosion that occurs in your mouth is pretty glorious.

Palmieres with Sun-dried Tomatoes

-1 sheet puff pastry, thawed
-3 tbsp pesto
-6 slices oven roasted turkey
-1/2 cup frozen chopped spinach, defrosted
-1/3 cup sundried tomatoes in oil, drained
-1/4 cup parmiggiano reggiano, grated

1) Preheat oven to 400 degrees. Spray with nonstick cooking spray.
2) On a lightly floured surface (don’t forget this; please don’t neglect this step), roll out puff pastry to ~11 in. square.
3) Spread pesto evenly over top. Sprinkle pepper + cheese, then scatter sundried tomatoes over the pesto. Lay slices of turkey so it covers the top of the puff pastry and scatter spinach evenly over the turkey.
4) Starting on one side (long-side, aka “hot dog” side), roll the pastry, stopping at the center. Do the same thing on the other side and lightly press the two ends together with your fingers.
5) Use a serrated knife to cut the slices about 1/2 inch thick.
6) Place them flat side down on your baking sheet (a couple inches apart).
7) Bake for ~20 minutes or until golden brown.

Pictured without the spinach.