- Recipes
Pancetta & Feta Palmiers
Time and servings
40 minsTotal time
30Servings
10 minsPrep time
Ingredients
- 1 pkg Frozen Puff Pastry, thawed 454 g
- 1/4 cup Basil Pesto 60 mL
- 1 cup Pancetta (pre-diced) 250 mL
- 75 g Greek Feta Cheese (cheese counter), crumbled about 1/2 cup/125 mL
- 1/3 cup whole pitted Kalamata olives, finely chopped 75 mL
- 1/2 tsp cracked black pepper 2 mL
- 1 egg
Directions
Step 1
Unfold 1 sheet of puff pastry (2 sheets per pkg) onto parchment paper or lightly floured work surface. Spread 2 tbsp (30 mL) pesto to the edges of the pastry. Sprinkle with half of each of the pancetta, crumbled feta, chopped olives and black pepper. Working from the 2 short sides of the pastry; roll each side halfway to meet in the centre. Fold the rolled pastry halves closed like a book. Wrap and chill. Repeat process for the second sheet of pastry and remaining ingredients.Step 2
Preheat oven to 200°C (400°F). Line 2 baking sheets with parchment. Fork-beat egg. Using a serrated knife, slice the pastry "books" into ½ in. (1 cm) thick sections (about 15 pieces per "book"). Place 2 in. (5 cm) apart, "swirl-sides" up, on the parchment. Brush tops with egg. Bake until crisp and golden, 15 to 18 min. Transfer to a wire rack to cool. Serve and enjoy!