Sun-Dried Tomato Pesto Palmiers (Printable)

Golden puff pastry filled with basil pesto and sun-dried tomatoes, ideal as a flavorful appetizer.

# Ingredient List:

→ Pastry

01 - 1 sheet (8.8 oz) all-butter puff pastry, thawed if frozen

→ Fillings

02 - 3 tablespoons basil pesto (store-bought or homemade)
03 - 1/3 cup (1.8 oz) sun-dried tomatoes in oil, drained and finely chopped
04 - 1/4 cup (0.9 oz) grated Parmesan cheese
05 - 1/4 teaspoon freshly ground black pepper

→ Finish

06 - 1 egg, beaten (for egg wash)

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface into a rectangle approximately 10 x 12 inches.
03 - Evenly spread the basil pesto over the pastry, leaving a 1/2 inch border around all edges.
04 - Sprinkle chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto.
05 - Starting at one long edge, tightly roll the pastry toward the center; repeat with the opposite edge so both rolls meet in the middle, forming a double scroll.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.
07 - Using a sharp knife, cut the roll into pieces just under 1/2 inch thick. Arrange cut side up on the prepared baking sheet, spacing evenly.
08 - Brush each piece lightly with beaten egg to promote browning.
09 - Bake for 16 to 18 minutes until puffed and golden brown.
10 - Allow to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They look like you spent an hour folding pastry, but the actual work is about ten minutes of spreading and rolling.
  • The combination of buttery puff, sharp Parmesan, and sweet-tart tomatoes hits every flavor note without trying too hard.
  • You can make the rolls ahead, freeze them, and slice straight from the freezer when people show up unexpectedly.
02 -
  • If you skip the chilling step, the rolls will squish when you slice them and the layers won't puff properly in the oven.
  • Don't over-fill with pesto or the palmiers will leak and burn on the pan; a thin, even layer does the job without making a mess.
  • Use a truly sharp knife for slicing or you'll crush the pastry and lose the clean swirl shape that makes these look so impressive.
03 -
  • Keep your puff pastry as cold as possible while you work; warm pastry is sticky, hard to roll, and won't puff as dramatically in the oven.
  • If the egg wash pools in the center of the swirls, dab it gently with a paper towel before baking so it doesn't create soggy spots.
  • Rotate your baking sheet halfway through if your oven has hot spots, so every palmier comes out evenly golden instead of half-blonde and half-burnt.
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