Save to Pinterest One Saturday afternoon, I pulled a tray of these golden spirals from the oven just as friends arrived early for dinner. The kitchen smelled like butter and basil, and before I could plate them properly, half the batch had vanished. Someone called them fancy, but honestly, they're just puff pastry and pesto rolled up with a bit of flair. I've made them dozens of times since, and they never last long enough to cool completely.
I started making these for holiday gatherings after a particularly stressful year of complicated appetizers. Watching people reach for seconds without asking what was in them felt like a small victory. Now they're my go to whenever I want something that feels special without the usual kitchen chaos. My neighbor once asked if I'd bought them from a bakery, which I took as the highest compliment.
Ingredients
- All butter puff pastry: The foundation of the entire recipe, so use the best quality you can find. Thaw it in the fridge overnight for even rolling.
- Basil pesto: Homemade is wonderful, but a good jarred version works just as well. Taste it first, some brands are saltier than others.
- Sun dried tomatoes in oil: Drain them well and chop finely so they distribute evenly. The oil packed ones have more flavor than the dry kind.
- Parmesan cheese: Freshly grated melts better and tastes sharper. Pre shredded works in a pinch but can clump.
- Black pepper: Freshly ground adds a gentle heat that balances the richness of the pastry.
- Egg: Beaten smooth for a glossy, golden finish. A splash of water helps it brush on more evenly.
Instructions
- Prep the oven and pan:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup easy.
- Roll the pastry:
- Unfold the puff pastry on a floured surface and gently roll it into a neat rectangle, about 25 by 30 cm. Don't press too hard or you'll flatten the layers.
- Spread the pesto:
- Use a spoon or offset spatula to spread the pesto evenly, stopping just short of the edges. This prevents oozing when you roll.
- Add the fillings:
- Scatter the chopped sun dried tomatoes, Parmesan, and black pepper over the pesto. Press them lightly into the surface so they stick.
- Roll from both sides:
- Starting at one long edge, roll the pastry tightly toward the center. Repeat from the opposite side until both rolls meet in the middle, forming a double spiral.
- Chill the roll:
- Wrap it in plastic wrap and refrigerate for 15 minutes. This firms up the dough and makes slicing cleaner.
- Slice into rounds:
- Use a sharp knife to cut the roll into 1 cm thick slices. Arrange them cut side up on the baking sheet with space between each.
- Brush with egg:
- Lightly coat each palmier with beaten egg for color and shine. Don't overdo it or they'll look wet.
- Bake until golden:
- Slide the tray into the oven and bake for 16 to 18 minutes, watching for deep golden edges. They'll puff up beautifully as they cook.
- Cool and serve:
- Let them rest on the pan for a few minutes before transferring to a plate. They're wonderful warm or at room temperature.
Save to Pinterest The first time I brought these to a potluck, someone asked for the recipe before I'd even set the plate down. I scribbled it on the back of a napkin, and later heard she'd made them three times that month. It reminded me that the best recipes aren't the ones that impress chefs, they're the ones people actually want to make again.
Flavor Variations
Swap the sun dried tomatoes for finely chopped Kalamata olives or roasted red peppers if you want a different tangy note. A pinch of chili flakes mixed into the pesto adds a gentle warmth that surprises people in the best way. I've also used tapenade instead of pesto for a more Mediterranean feel, and it worked beautifully.
Make Ahead Magic
Once you've rolled and chilled the log, you can freeze it whole for up to two months. When you're ready to bake, slice it straight from the freezer and add a couple extra minutes to the oven time. This trick has saved me more than once when unexpected guests turned up and I needed something fast and elegant.
Serving Suggestions
These palmiers shine alongside a crisp white wine like Sauvignon Blanc or a light sparkling rosé. I like to serve them on a wooden board with a small bowl of extra pesto for dipping, though they're plenty flavorful on their own. They're perfect before dinner, at a picnic, or tucked into lunchboxes for a treat that feels more special than a sandwich.
- Pair them with a simple green salad for a light lunch.
- Serve warm from the oven for maximum flakiness and aroma.
- Arrange them on parchment in a basket for easy party grazing.
Save to Pinterest Every time I pull these from the oven, I remember that good food doesn't have to be complicated. A little pesto, some pastry, and 20 minutes of your time can turn into something people talk about long after the party ends.
Recipe FAQs
- → What type of pastry is used for these palmiers?
They are made with all-butter puff pastry, which creates the flaky, golden texture essential to the palmiers.
- → Can I use store-bought pesto for the filling?
Yes, both store-bought and homemade basil pesto work well to bring vibrant herb flavors.
- → How do I prevent the pastry from becoming soggy?
Chilling the rolled pastry before slicing helps keep the shape and prevents sogginess during baking.
- → Are there suitable variations for the sun-dried tomatoes?
Sun-dried tomatoes can be swapped with finely chopped olives or roasted red peppers for different flavor profiles.
- → What is the best way to serve these palmiers?
Serve them warm or at room temperature as an elegant appetizer or snack, paired nicely with a crisp white wine.