Here’s the second recipe in the article! Palm trees, puff pastry and basil. It has already started with a promising product: basil. Together with puff pastry, it couldn’t be bad. It’s a very interesting idea to serve at brunches or get-togethers. The size reminds us of our Brazilian conception of “petit fours”, which becomes a danger: you can’t stop eating.
Extremely simple and with few ingredients. But… ready-made puff pastry can take some work if it’s a very hot day or if your refrigerator isn’t very efficient.
One of the sheets of dough was so soft, but so soft when I rolled it out (it was already rolled) to form a rectangle, the dough literally fell apart in my hands, sadness sets the scene. It couldn’t handle the day’s temperature, I think. In the original recipe it would have been interesting to say what size rectangle was used. The tip is to work with the dough as quickly as you can, even when it “works” it cannot stand being left out of the refrigerator for a long time. And oh: no scolding me for using ready-made dough, huh!
The filling: basil, olive oil, garlic and cheese. The aromas released are a separate detail! Perhaps you would add less oil when processing the basil with the garlic, so add it little by little. Getting the salt right is very important, even if you use (real) Parmesan, as the pasta is completely neutral, so the essence of the dish is given by the filling
While the instructions on how to fold the dough are easy, they are confusing when first read. A little more attention when reading makes up for this little confusion.
When baking, it’s not a good idea to use these silicone mats or line them with baking paper, even though they make life easier. The best way is to grease and sprinkle wheat flour, that is, the palmier in direct contact with the metal.
I tried the palmier as soon as it came out of the oven, steaming hot… and the taste reminded me of “pickles”, no joke! But after warm-cold, the basil flavor came back. And there will certainly be several repetitions from now on.
Basil Puff
Makes: 46 portions
- 2 cup basil leaves
- 1 dente garlic
- ½ cup oil (about)
- ½ cup Parmesan cheese (grated)
- 2 rectangles of defrosted ready-made laminated puff pastry (26x40cm)
- refined salt
1 cup: 250mL | 1 tablespoon: 15mL.
- In the processor add the basil, garlic and part of the olive oil. Blend until you get a thick paste, the amount of oil may vary, I suggest you don’t add it all at once. Add the cheese and adjust the salt.
- The puff pastry was 26x40cm, I chose to cut the strips measuring 10x40cm to have a longer cylinder, in addition to following the direction of the layers of the dough.
- Spread the filling over the entire surface of the dough, then fold the top and bottom sides towards the center, covering the filling. Spread more filling over, and fold in half. You should end up with a long cylinder measuring approximately 2.5x40cm. Repeat with the other strips of dough. I think the photo makes it easier to understand how to proceed:
- Place the cylinders in the freezer for 2 hours. Then, grease and sprinkle wheat flour on baking sheets, preheat the oven to 200ºC.
- Cut the cylinders into 1-1.5cm slices and distribute them on the baking sheets leaving 2cm space between each slice. Bake for 15-20 minutes or until golden. Remove from the pan while still hot. Store in a jar with a lid for up to 2-3 days (however, I don’t think it will last all that).
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