The ratio is something like this:
2 Tbsp roasted/steamed/baked squash, mashed to desired consistency
1 Tbsp white miso
1/2 tsp gomasio (optional)
slivers of radish/finely chopped green onion (optional)
Archives for savory
Holiday Palmiers
1 package Dufour frozen puff pastry
2-3 Tbsp basil pesto
2-3 Tbsp sun-dried tomato spread
1. Puff pastry will need to be thawed in refrigerator for at least 3 hours. Once thawed, cut pastry sheet into two halves and roll them out a bit (if dough rips, “glue” together with water).
2. Discard extra oil (to the extent possible) from both spreads and thinly apply to pastry sheets.
3. Roll pastry sheet ends towards center, to form a “two-snails-kissing” shape. Do the same with second pastry sheet. Set in the freezer for 30 minutes. Preheat oven to 375˚F.
4. After 30 minutes, cut each roll into 3/4″ slice and lay palmiers onto tray lined with parchment paper. Bake for 30 minutes and enjoy warm or at room temperature!