Recipe: Savory Pesto Palmiers

Chef Lesli Sommerdorf from Harmons shares one sweet and one savory gift idea. You can get more great recipes here.

Savory Palmiers
From Chef Lesli Sommerdorf for Harmons
Makes 24 p

Ingredients:
1/2 cup shredded Mimolette, divided
2 sheets puff pastry, thawed
1-1 1/2 cups pesto
2 eggs
2 tablespoons water

Instructions:
Sprinkle 1/4 cup Mimolette on a sheet of parchment paper set on a work surface. Place 1 sheet puff pastry over the cheese and roll into a 12- by 12-inch square. Transfer with the parchment to a baking sheet.

Spread 1/2 to 3/4 cup pesto on the puff pastry, leaving a 1/2 inch border all around. With a spatula lightly draw a horizontal line across the center of the pesto. Carefully roll up one side to the middle line, then the other. Cover with plastic wrap and chill for at least 15 minutes. Repeat with the remaining puff pastry.

Preheat oven to 400 degrees.

Cut the dough into 1/2-inch-thick slices and place onto parchment lined baking sheet. Combine the water and egg to make an egg wash and brush over the palmiers.

Bake for 8 minutes. Rotate sheet pans and bake 8 minutes until golden brown and flaky.

Chocolate Peppermint Bark
From Chef Lesli Sommerdorf for Harmons

Ingredients:
12 ounces high-quality semi-sweet chocolate, broken into pieces and divided
1 1/2 teaspoons canola oil, divided
1 cup crushed peppermint candies
1/2 cup crushed chocolate wafers
1/4 cup chopped dried cranberries or cherries, optional

Instructions:
Line bottom and sides of an 8' or 9' square baking pan with parchment paper or aluminum foil. Set aside.
Bring a saucepan filled ¼ full of water to a boil over high heat. Reduce to a simmer so only small bubbles are visible. Place a medium bowl over saucepan. The bottom of the bowl cannot touch water. Add 6 oz. semi-sweet chocolate and ½ t in the bowl and melt, stirring occasionally, about 5 min. Pour into prepared pan, spreading with an offset spatula until smooth. Place in refrigerator, about 10 min.

In a small bowl, add white chocolate and ½ t oil and place over simmering water. Pour over semi-sweet chocolate. Spread until smooth. Place baking pan back in the refrigerator, about 10 min.
Add more water, as needed, to saucepan. Place remaining 6 oz. semi-sweet chocolate and 1/2 t oil in first medium bowl and melt, about 5 min. Spread into a smooth layer. Sprinkle over peppermint candies, chocolate wafers and cranberries, if using.

Refrigerate until completely hardened. Once hardened, remove from pan, peel off parchment and break into pieces.