Meanwhile, preheat the oven to 400°F. 5 cups fresh basil leaves, packed Place a layer first of ham and then cheese, also leaving a 1-inch border. Yield: 4 cups, Bread and Pastry Appetizer - Pastry Appetizer - palmiers. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. © 2020 Discovery or its subsidiaries and affiliates. But before you start mapping out menus, take a beat—our hero Ina Garten has a plethora of crowd-pleasing finger foods to choose from that will impress all your guests. Cooking time 40mins With the folded edge away from you, cut the pastry in 1-by-6-inch strips. 1 sheet of frozen puff pastry, thawed and very cold, 1 egg beaten with 1 teaspoon water, for egg wash, 2 tablespoons freshly grated Parmesan cheese, Flaked sea salt, such as Maldon, for sprinkling. Brush the border of the pastry with the egg wash and fold the top half over the bottom half, lining up the edges. Homemade Pesto: Sprinkle with 1/4 teaspoon salt. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Place on a baking sheet lined with parchment paper. Holiday feasting needn’t leave you feeling puffy when you have these crispy, delicious and light-as-air recipes on your serving trays. Brush the border with the egg wash. Add the Parmesan and puree for a minute. 1 teaspoon freshly ground black pepper OPTIONAL: You could also buy quality prepared pesto 8 Ina Garten Appetizers That Are Total Crowd-Pleasers. 1 of 27. To see how I made these, please visit my food blog at: http://foodiewife-kitchen.blogspot.com/2010/03/my-oven-is-fixed-tgif-savory-palmiers.html, Servings 60 Spread the spinach mixture in the middle of the pastry, leaving a 1 inch border. 1 cup freshly grated Parmesan cheese Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Unfold the sheet of puff pastry on a well-floured board, and roll it to an 11-by-13-inch rectangle with a floured rolling pin. 1 1/2 cups good olive oil With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. With a shorter end closest to you, brush the lower half of the pastry evenly with the mustard, leaving a 1/2-inch border around the edges. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Preparation time 25mins Place the pastry on a board and trim the three irregular edges with a sharp knife. 1/4 cup pignolis* *NOTE: I used all pignolis/pine nuts Place a hot dog at the end of the pastry where you brushed the mustard and roll it up and away from you one turn , until the hot dog is just encased in one layer of pastry and mustard. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Find more useful information here. When ready to bake, preheat the oven to 400 degrees F. Bake the batons for 15 to 18 minutes, until golden brown and puffed. Yield: Two 12-inch tarts. Provided courtesy of Ina Garten. Sprinkle with 1/4 teaspoon salt. Brush the border with the egg wash. Who doesn't love Ina? Fold one side over the other and press lightly. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts.