Ingredients
1 package (17.30 ounces) frozen puff pastry, thawed1 large egg1 tablespoon water1/4 cup prepared pesto1/2 cup feta or goat cheese, crumbled1/4 cup oil-packed sun-dried tomatoes, patted dry and finely chopped
Preparation
Preheat oven to 400°. Unfold one sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half of the pesto. Sprinkle with half of the feta and half of the sun-dried tomatoes.
Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Freeze until firm, about 30 minutes.
Cut each roll crosswise into 12 slices. On baking sheets lined with parchment paper, bake palmiers until golden and crisp, about 15 minutes.
