Who says elegance means fuss? Hang in there through this recipe's instructions. With puff pastry and Basil Pesto on hand, the procedure is easy once you get started.

Basil Pesto:

1 c. loosely packed fresh basil leaves

¼ c. pine nuts

2 tbsp. extra-virgin olive oil

2 cloves garlic; minced

¼ tsp. freshly ground pepper

¼ tsp. salt

To make the palmiers:

1 sheet puff pastry (see Tip)

All-purpose flour for dusting

To make the pesto: Process all the pesto ingredients in a food processor (or blender) until the mixture is a coarse purée. Taste and adjust the seasoning.

To make the palmiers: Thaw the package of pastry sheets at room temperature for 20 to 30 minutes. Preheat the oven to 400° F. Line a baking sheet with parchment paper.

Unfold the pastry sheet on a lightly floured surface. Roll with a rolling pin to form an 11-by-16-inch rectangle. With a short side toward you, trim to even the edges. Spoon the pesto onto the center of the rectangle; use a rubber spatula to spread it in a very thin, even layer to the edges of the pastry.

Use both hands to gently lift one long edge of the pastry. Fold it firmly and evenly over itself in 1-inch sections until you reach the center of the sheet. Repeat, folding the other edge to meet in the center.

Slice the double-folded pastry into 3/8-inch-thick slices. Place them about 2 inches apart, cut side down, on the prepared pan. Bake for about 10 minutes, or until puffed and golden brown. Transfer to a wire rack to cool.

Advance preparation

The pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of olive oil on top of the pesto to prevent discoloration.

Palmiers will keep for up to 3 days in a covered container in the refrigerator or for up to 1 month in the freezer. Recrisp in a 350° F oven for about 5 minutes before serving.