Pin It I pulled a tray of these from the oven during a messy dinner party prep, and the smell alone stopped every conversation in the kitchen. Someone reached for one before they'd even cooled, burned their fingers, and still said it was worth it. That's when I knew I'd stumbled onto something that didn't need a fancy occasion to feel special. These palmiers have since become my go-to whenever I want to look like I tried harder than I actually did. They're showy enough for guests but easy enough that I've made them on a Tuesday just because the pesto jar was open.
I once brought these to a potluck where someone else had made elaborate stuffed mushrooms, and by the end of the night, my empty tray was the only one people were asking about. A friend cornered me for the recipe, convinced there was some secret technique I wasn't sharing. The truth was I'd made them that morning in my pajamas while waiting for coffee to brew. That's the magic of puff pastry: it does the heavy lifting while you just arrange things and stay out of its way.
Ingredients
- All-butter puff pastry: The butter content is what gives you those crisp, flaky layers, so don't swap it for margarine versions or you'll lose the richness that makes these taste expensive.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the fridge, use it and everyone will assume you're a much more ambitious cook than you are.
- Sun-dried tomatoes in oil: Drain them well and chop finely so they don't create wet spots that make the pastry soggy; the oil-packed ones have better flavor than the dried variety.
- Parmesan cheese: Freshly grated melts better and doesn't clump, plus it adds a sharp, salty bite that balances the sweetness of the tomatoes.
- Black pepper: Just a little heat in the background makes everything else taste brighter without announcing itself.
- Egg: The wash gives you that glossy, bakery-window finish and helps the layers puff up tall and golden.
Instructions
- Preheat and Prep:
- Get your oven to 200°C and line your baking sheet now, because once the pastry is rolled, things move fast. A hot oven is what makes puff pastry puff.
- Roll the Pastry:
- Unroll it gently on a floured surface into a rectangle about 25 by 30 cm. If it resists, let it rest a minute; forcing it just makes it shrink back in the oven.
- Spread the Pesto:
- Use the back of a spoon to spread the pesto evenly, leaving a small border so it doesn't squeeze out when you roll. Thin and even is better than thick and patchy.
- Add the Toppings:
- Scatter the chopped sun-dried tomatoes, Parmesan, and pepper over the pesto. Press them down lightly with your hand so they stick and don't fall out during rolling.
- Roll from Both Sides:
- Start rolling one long edge tightly toward the center, then do the same from the opposite side until the two rolls meet in the middle like a scroll. This double roll is what creates the palmier shape.
- Chill the Roll:
- Wrap it in plastic and refrigerate for 15 minutes. Cold pastry slices cleanly and holds its shape in the oven instead of unraveling.
- Slice the Palmiers:
- Use a sharp knife and cut into slices just under 1 cm thick. Wipe the blade between cuts if it gets sticky.
- Arrange and Brush:
- Place them cut side up on the baking sheet with space between each one, then brush the tops with beaten egg. The egg wash is what makes them shine.
- Bake Until Golden:
- Bake for 16 to 18 minutes, watching the edges. They're done when they're puffed, crisp, and deep gold on the bottoms.
- Cool Slightly:
- Let them sit for a few minutes on the tray. They're fragile when hot but firm up as they cool, and the flavors settle better when they're not scalding.
Pin It The first time I served these, my neighbor asked if I'd ordered them from a bakery. I didn't correct her right away because the compliment felt too good, but eventually I admitted they were homemade and she looked genuinely betrayed that I'd kept it so simple. Now she makes them for her book club and texts me photos every time, as if I need proof that puff pastry is a universal crowd-pleaser.
Make-Ahead Magic
You can roll and chill the whole log up to two days in advance, or freeze it for up to a month. When you're ready, slice it straight from the freezer and add an extra minute or two to the baking time. I've pulled off last-minute appetizers this way more times than I'd like to admit, and no one has ever guessed they came from the freezer.
Flavor Swaps That Work
If sun-dried tomatoes aren't your thing, finely chopped Kalamata olives or roasted red peppers do the same job with a different flavor angle. I've also added a pinch of chili flakes when I wanted a little heat, and once I used tapenade instead of pesto for a dinner party and people still scraped the tray clean. The structure is forgiving as long as you keep the fillings dry and evenly spread.
Serving and Storing
These are best the day you bake them, but they'll keep in an airtight container for two days and can be crisped up in a 180°C oven for five minutes. I like them with a cold Sauvignon Blanc or sparkling water with lemon if you're keeping things casual. They work warm, room temperature, or even slightly cool, which makes them dangerously easy to keep eating.
- Serve them on a wooden board with a small bowl of extra pesto for dipping if you want to stretch the batch.
- If you're traveling with them, pack them flat in a single layer so the swirls don't get crushed.
- Leftover palmiers make an excellent breakfast with coffee, though I won't admit how many times I've done that.
Pin It These palmiers have earned their place in my regular rotation, not because they're complicated, but because they're the opposite. They make you look capable without demanding much in return, and sometimes that's exactly the kind of recipe you need.
Recipe FAQs
- → What type of pastry is best for palmiers?
All-butter puff pastry provides the best flakiness and buttery flavor, ensuring crisp and golden palmiers.
- → Can I substitute sun-dried tomatoes with other ingredients?
Yes, finely chopped olives or roasted red peppers make great alternatives to offer varied flavors.
- → How should I bake the palmiers for optimal crispiness?
Bake at 200°C (400°F) on parchment paper until golden brown, typically 16-18 minutes, for the perfect crisp.
- → Is it necessary to chill the rolled pastry before slicing?
Chilling the rolled pastry firms it up, making it easier to slice thin palmiers without squashing the layers.
- → What drinks pair well with these puff pastry palmiers?
A crisp white wine like Sauvignon Blanc complements the herbaceous pesto and sun-dried tomato flavors perfectly.