1/2cupsundried tomato pesto or regular pestoenough for two.
Instructions
Lightly flour a board or counter and unfold one sheet of pastry
Roll the pastry lightly with a rolling pin just until dough as softened a bit, not too thin
Spread a thin layer of pesto on puff pastry (may not use the entire amount)
Begin folding the dough from both sides until they meet in the middle
Wrap rolled pastry in plastic wrap and refrigerate for 30-45 minutes to allow it to firm and chill Remove and slice puff pastry into 1/4 inch thick slices and place them face up on a parchment paper lined cookie sheet
Bake at 400 degrees for 10-12 minutes, flipping the palmiers halfway through the baking process