Adapted from Confections of a Foodie Bride
1 sheet of puff pastry, thawed
1/4 cup grated Parmesan
3/4 cup pesto
1 tablespoon water.
Preheat oven to 375º.
Place puff pastry on sheet of parchment. Roll into a 12 x 12 square (mine was Dufour and probably could have been rolled even larger). Lift up puff pastry to dust the parchment under the pastry with Parmesan. Repeat on other side to make sure the bottom of the puff pastry is all coated with Parmesan.
Spread pesto within 1/2 inch of the puff pastry using spatula. With your spatula lightly draw a line across the center of the pesto, from top to bottom. Carefully roll up one side to the middle line, then the other. Cover with plastic wrap and chill for at least 15 minutes.
Cut the dough into 1/4 inch 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; flip and bake for another 8 minutes. Best eaten freshly baked.