Recipes - Rosemary Pesto Palmiers
Naughty but nice. A twist on a French classic.
1 sheet flaky pastry
1 tablespoon Ground's Rosemary Pesto
1 tablespoon of parmesan
Spread a sheet of ready rolled flaky pastry with Rosemary Pesto and sprinkle with parmesan. Roll up one side to half way, then do the same to the opposite side so they meet in the middle. Press together lightly. Cut into 1cm-slices. Lay the slices flat on a baking sheet. Bake at 190C for 10-15 minutes until golden. Serve as a snack with drinks. Makes 16.
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