2195 whats it called

On our last night at college we had a little party and one of the ladies brought in a few nibbles that were divine. They were pastry that had been rolled out and smothered in what looked like pesto and sundried tomatoes then rolled like a swiss roll. Once cooked it was sliced into approx 1cm slices and served still warm. They were fantastic. Does anybody recognise and know the recepie or name. Her boyfriend is Italian and I'd like to try for our Boxing Day get together with friends.

Ciao

Category
Food & Drink

Submitted by Anonymous (not verified) on Thu, 12/22/2005 - 16:33

Mmm they sound fantastic, I can't wait to try this out, Will definitely be on the menu Christmas Eve, I hoe I can copy this well!!:)

Submitted by Anonymous (not verified) on Thu, 12/22/2005 - 16:58

Pinwheels?

Like these? (these are sliced before cooking, but I'm sure you could cook first and then slice)

[click on the pics for recipe]

[url=http://www.pillsbury.com/recipes/ShowRecipe.aspx?rid=9959][IMG]http://www.pillsbury.com/images/recipes/beautyshots/r9959fp.jpg[/IMG][/url]

[url=http://www.redgold.com/recipes/italian/pesto_pinwheels.htm][IMG]http://www.redgold.com/recipes/images/photo_pesto_pinwheels.jpg[/IMG][/url]

Submitted by Anonymous (not verified) on Thu, 12/22/2005 - 16:58

Dont panic, found it on google and here it is, will now try and find a picture

Sun-dried Tomato Palmiers
Recipe from: Invitation to Dinner
by ABIGAIL KIRSCH
Cookbook Heaven at Recipelink.com

MAKES ABOUT 44 PALMIERS

2 cloves garlic, peeled and finely minced

1/2 cup prepared pesto (available in the refrigerator cases of most markets)

17 1/4-ounce package or two sheets frozen puff pastry, defrosted

1 cup grated Fontina

1/4 cup finely grated Parmigiano Reggiano

1/2 cup finely minced sun-dried tomatoes, rehydrated in hot water for 5-8 minutes (if not packed in oil)

4 pinches freshly ground black pepper

Preheat the oven to 350F.

Stir the minced garlic into the prepared pesto.

Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches. Cut each pastry sheet in half lengthwise.

Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.

Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.

Tightly roll each sheet, starting at a long side, into a 1-inch-wide log. Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart. (The palmiers may be baked right away or refrigerated for up to 2 days. The unbaked palmiers can be frozen, covered, for up to 2 weeks.)

If frozen, defrost the palmiers in the refrigerator before baking. Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown. Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

FINISHING TOUCHES AND TABLE PRESENTATION

Line different-shaped baskets or long silver bread trays with white cloth napkins. Arrange the palmiers in concentric circles or rows in the baskets or trays.

Submitted by Anonymous (not verified) on Thu, 12/22/2005 - 17:09

Oh thats it, they were delish and I will try them this weekend yum yum:p

Submitted by Anonymous (not verified) on Thu, 01/05/2006 - 16:23

mmm, someone knows the italian name?