Savory Sun-Dried Tomato Palmiers (Printable)

Golden puff pastry swirls enriched with basil pesto and sun-dried tomatoes for a flavorful snack.

# What You'll Need:

→ Pastry

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

→ Fillings

02 - 3 tbsp 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 tsp freshly ground black pepper

→ Finish

06 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll puff pastry on a lightly floured surface into a 10 by 12 inch rectangle.
03 - Evenly spread basil pesto over the pastry, leaving a 1/2-inch border around edges.
04 - Sprinkle chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto layer.
05 - Starting at one long edge, tightly roll pastry toward the center; repeat from opposite edge to form a double scroll meeting in the middle.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.
07 - Using a sharp knife, cut roll into slices just under 1/2 inch thick and arrange cut side up on baking sheet, spaced apart.
08 - Brush each palmier lightly with beaten egg.
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 Hints:

01 -
  • They look impressive but take less than 40 minutes from start to finish, most of that hands off.
  • The crisp, buttery layers contrast beautifully with the tangy tomatoes and herby pesto.
  • You can prep the roll ahead, freeze it, and slice straight from frozen when guests show up.
02 -
  • If you skip chilling the roll, the slices will squish and lose their spiral shape when you cut them.
  • A serrated knife works better than a chef knife for clean cuts through the layers without pressing them flat.
  • Don't crowd the pan, these puff up quite a bit and need room to spread without sticking together.
03 -
  • Press the filling gently into the pesto before rolling so nothing slides out when you slice.
  • If the pastry gets too soft while you're working, pop it back in the fridge for a few minutes to firm up.
  • Use a ruler to mark even slices before cutting, it keeps them uniform and helps them bake at the same rate.
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