I don't use puff pastry on a regular basis, because I know that it's layers of butter that puffs up. Still, puff pastry is such a versatile product to work with. I have no desire to make puff pastry from scratch! I let Pepperidge Farm do all of the work! I've made Ina Garten's easy Cheese Danish, which was a big hit with all of us. I've also made Raspberry Palmiers, which are my son's favorite. For Christmas, this year, I made Salmon En Croute (or you could call it Salmon Wellington) with Cremini Duxelles. The Duxelles are so easy to make, and we loved them. I had extra Duxelles that I decided to freeze-- though I wasn't sure if that was such a good idea. Before I made Ina's very simple looking Savory Palmier's, I decided to see if the Duxelles would thaw well and make an easy filling for pinwheel style h'ors doevres. Enough chit-chat-- let's get on with it!
With another sheet of puff pastry, I made Ina Garten's recipe. I make my own pesto, which I freeze and/or store in a glass jar in the refrigerator. After slathering a layer of pesto, I added the toasted pine nuts (which I almost burned... so watch the dry roasting in a pan very closely). I sprinkled some chopped sun-dried tomatoes. Ina uses goat cheese, but I only had fresh feta. (I opted not to add salt, which was a wise decision.) So, that's what I used. If you aren't sure how to roll up palmiers, I show you how here.
Look at that sizzling butter! Allow them to cool for a few minutes...
I am happy to report that the Duxelles are excellent rolled up in puff pastry! C'mon, how could it not be? We really loved Ina's combo of sun-dried tomatoes, pest and toasted pine nuts. I did not feel that salt was missing at all.
I can't say that I favored one version over another.
I have some baking and roasting to get busy with this weekend, now that my oven is back!
TGIF from our kitchen,