Palmieres with Sun Dried Tomatoes & Prosciutto - Laura Vitale - Laura in the Kitchen Episode 514

Preheat the oven to 400°F.

Roll out the puff pastry slightly larger than its original size, ensuring it doesn't stick to the counter.

Spread a thin layer of pesto on the puff pastry, leaving a border around the edges.

Layer thinly sliced prosciutto on top of the pesto.

Scatter defrosted spinach evenly over the prosciutto.

Evenly distribute the chopped sun-dried tomatoes over the spinach.

Grate Parmigiano-Reggiano over the entire surface.

Brush the edges of the pastry with the egg wash (beaten egg with water).

Starting from one edge, roll the pastry tightly until reaching the center, then roll the other side to meet in the middle.

Brush the center with egg wash to help seal the roll, then pinch the edges to secure.

Place the roll upside down for easier cutting, then cut into half-inch pieces.

Arrange the pieces on a baking sheet lined with parchment paper, ensuring they are spaced out as they will puff up.

Brush the tops of the pieces with more egg wash for a golden finish.

Bake in the preheated oven for about 15-20 minutes or until golden brown.

Let the palmieres cool for a few minutes before plating.

Equipment Needed

Spice Level:

Dietary

Allergens