Also called palm leaves , this crispy delicacy is puff pastry dough  with a Mediterranean flare that is folded and rolled several times, then cut into thin strips.

Ingredients

• 1 package frozen puff pastry sheets (2 sheets)
• 1/4 cup prepared pesto
• 1/2 cup crumbled feta or goat cheese
• 1/4 cup finely chopped sun dried tomatoes
• 1/4 cup chopped walnuts, optional

Directions

• Thaw pastry sheets at room temperature for 40 minutes.  Line 2 baking sheets with parchment paper.  Unfold 1 sheet on lightly floured surface.  Spread 2 tablespoons pesto over pastry.  Top with 1/4 cup cheese, 2 tablespoons tomato and 2 tablespoons walnuts.  Starting at the long sides, fold pastry towards the center, leaving 1/4 inch space in the center.  Fold one side over the other, making a 4 layer rectangle.  Repeat with remaining pastry and ingredients.  Cover pastry rectangles with plastic wrap and refrigerate 45 minutes.  Heat oven to 400*; cut each rectangle into 15 (1/4 inch) slices.  Place cut side down 2 inches apart on prepared baking sheets.  Bake for 14 minutes or until golden, turning over halfway through baking.  Remove palmiers from baking sheets and cool slightly on wire racks

Notes

• Serve warm