Happy French Friday! And a bonus, at least here in Toronto is that it finally feels like summer! typically, I’d be planning to spend a good chunk of the summer in France (here, in case YOU are able to travel!). This summer? Not so sure. Not fully vaxxed over here in Canada and the restrictions on who can/ can’t travel to France are changing seemingly hourly so it’s hard to plan anything. What to do? Enter…
L’heure de l’apéro
Cocktail (apéritif) hour. The “apéro” as it’s known is the moment that signals your work day has ended and that you’re ready to relax. (if you’re interested in learning all about this oh-so-French routine, check out this comprehensive article over on France Today). You’ll eat dinner later but for now, you’ll enjoy a cold glass of something and perhaps a nibble of something savoury. For us in the summer, it often means rosé… (see more of how we celebrate l’heure de l’apéro here!)
Yup, even if you can’t get to France you can bring a little bit of France to you every day with a little glass of something and a little snack before you prepare dinner. But, what to serve?
What to serve at l’heure de l’apéro?
Typically in France, we’re snacking on chips, salty crackers, radishes, saucisson, some nuts. Not much but just enough to take the edge off the pre-dinner hunger. Today I’m bringing you a SUPER easy recipe that you can make in around an hour – make it early in the day and impress yourself and your friends when you bring it out to serve with your chilled rosé.
Pesto Palmiers are a savoury twist on a classic sweet cookie (typically, puff pastry spread with melted butter and sugar or jam and rolled up to form spirals of deliciousness). Here, we’re using pesto and Parmesan instead of something sweet for a simple way to fancy up your cocktail snacks!
Pesto and Parmesan Palmiers
Fancy up your cocktail snacks with these easy Pesto and Parmesan Palmiers. Perfect for snacking on at l'heure de l'apéro!
Ingredients
- 1 x sheet store-bought puff pastry (approx 200 - 250g), thawed but chilled
- 3 tablespoons pesto
- 1/4 cup finely grated Parmesan
Instructions
- Place a piece of parchment paper larger than 10 x 10 inches (20 x 20 cm) on a work surface.
- Roll your pastry out on the parchment paper until it’s about 8 x 8 inches (20 x 20 cm).
- Spread the 3 tablespoons of your pesto evenly over the surface of the pastry, making sure to spread it to the edges.
- Sprinkle the Parmesan evenly over the pesto, pressing it gently into the pesto with your fingertips.
- Roll one side of the pastry into the centre, then roll the other side in to meet it, taking care to roll tightly (the palmiers will fall apart otherwise).
Wrap the pastry roll tightly in plastic wrap and place in the freezer for approx. 30 minutes. - Preheat oven to 375˚F/ 190˚C. Line two baking trays with parchment paper.
- Remove pastry roll from freezer.
- Slice the logs into thin (1/2cm wide) slices.
- Place palmiers cut side down on the baking tray taking care to leave about 1 inch (2cm) between each palmier.
- Bake for 9 minutes, then turn the palmiers over (an offset spatula is handy for this as the palmiers will be very hot to touch) and bake for a further 9-10 minutes until the palmers are cooked through and crispy.
- Remove from oven and allow to cool on a wire rack.
Cheers! What will you be serving in your glass this summer? And, more importantly – what will you serve to snack on?
__________
Like this post? Get blog posts delivered to your inbox! Sign up here!
__________
MY BOOK! In the French kitchen with kids is out now! Click here for details and how to order!
