Save to Pinterest I still recall standing in my cramped kitchen one Saturday morning, wrestling with a sheet of puff pastry that kept sticking to everything. I had invited friends over that evening and needed something impressive but simple. My neighbor had left a jar of homemade pesto on my doorstep the day before, and I spotted a half-used container of sun-dried tomatoes in the fridge. Twenty minutes later, I pulled golden spirals from the oven and knew I had stumbled onto something special. Those palmiers vanished before I could plate them properly.
The first time I served these at a dinner party, my friend Sarah grabbed three before even sitting down. She insisted I write down the recipe on the spot, convinced there was some secret technique involved. I had to admit I had simply rolled, sliced, and baked. Sometimes the best recipes are the ones that make you look like a genius without requiring any.
Ingredients
- All butter puff pastry: This is your foundation, so invest in a good quality brand with real butter for the flakiest, most golden layers that shatter when you bite into them.
- Basil pesto: Whether you make your own or buy a jar, choose one with vibrant green color and the aroma of fresh basil, it should smell like summer in a spoon.
- Sun dried tomatoes in oil: Drain them well and chop finely so every bite gets a little burst of concentrated tomato sweetness without soggy spots.
- Parmesan cheese: Freshly grated melts better and adds a nutty, salty edge that pre shredded versions just cannot match.
- Black pepper: A small amount of coarse grind adds gentle heat and complexity without overpowering the other flavors.
- Egg for wash: This gives the palmiers their glossy, bakery worthy finish and helps them turn a deep amber color in the oven.
Instructions
- Prep your oven and pan:
- Set your oven to 200 degrees Celsius so it has time to reach full heat while you work. Line your baking sheet with parchment to prevent sticking and make cleanup effortless.
- Roll out the pastry:
- Unfold the thawed puff pastry on a floured surface and gently roll it into an even rectangle. If it resists, let it rest for a minute, cold pastry can be stubborn.
- Spread the pesto layer:
- Use the back of a spoon to spread pesto in a thin, even coat, leaving a narrow border so the filling does not squeeze out when you roll. Too much pesto makes the dough soggy, too little and you lose flavor.
- Add tomatoes and cheese:
- Scatter the chopped sun dried tomatoes, then shower the Parmesan and black pepper over the top. Press everything gently into the pesto so it adheres.
- Form the double scroll:
- Starting from one long edge, roll the pastry tightly toward the center, then do the same from the opposite side until the two rolls meet in the middle. This creates the classic palmier heart shape.
- Chill the roll:
- Wrap the double scroll in plastic and refrigerate for 15 minutes. This firms up the dough and makes slicing clean and precise.
- Slice into rounds:
- Use a sharp knife to cut the chilled log into slices just under half an inch thick. Wipe the blade between cuts if the filling starts to smear.
- Arrange and brush:
- Place each palmier cut side up on the prepared sheet, giving them room to puff. Brush the tops lightly with beaten egg for that beautiful golden sheen.
- Bake until golden:
- Slide the tray into the hot oven and bake for 16 to 18 minutes, watching for deep golden edges and puffed layers. Your kitchen will smell like a French bakery.
- Cool and serve:
- Let them cool for a few minutes on the tray so the layers set. Serve them warm or at room temperature, they are delicious either way.
Save to Pinterest One evening I made a double batch for a holiday gathering and forgot to chill the roll long enough. The palmiers baked up lopsided and a bit messy, but my guests devoured them anyway, laughing as pesto oozed onto their fingers. That night taught me that even imperfect palmiers disappear fast when the flavors are right.
Flavor Variations You Can Try
Once you master the basic technique, this recipe becomes a canvas for whatever you have on hand. Swap the sun dried tomatoes for finely chopped Kalamata olives or roasted red peppers, or add a pinch of chili flakes to the filling if you like a little heat. I have even made a version with tapenade and crumbled feta that my book club devoured in minutes.
Make Ahead and Storage Tips
You can assemble the palmiers up to a day in advance, keep the sliced rounds covered in the fridge, then brush with egg and bake just before your guests arrive. Baked palmiers stay crisp in an airtight container for two days at room temperature, or you can freeze the unbaked slices and bake them straight from the freezer, adding a couple of extra minutes to the oven time.
Serving Suggestions and Pairings
These palmiers shine on a cheese board alongside grapes, nuts, and a wedge of brie, or you can serve them on their own with a glass of chilled Sauvignon Blanc. They are sturdy enough to hold up at a buffet, yet elegant enough for a plated appetizer with a simple green salad. I love setting out a platter with a small bowl of extra pesto for dipping, though they rarely need it.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing contrast.
- Serve warm from the oven for maximum flakiness, or let them cool to room temperature if you are assembling a spread in advance.
- Arrange on a wooden board with fresh herbs tucked around the edges for a rustic, inviting presentation.
Save to Pinterest Every time I make these palmiers, I am reminded that the best recipes are the ones that make you feel capable and creative in the kitchen. I hope these become a staple in your home, ready to impress whenever you need something special without the stress.
Recipe Q&A
- → What type of pastry is used for these palmiers?
All-butter puff pastry is ideal for achieving a flaky, golden texture that crisps perfectly when baked.
- → Can I make my own basil pesto for the filling?
Yes, homemade basil pesto can be used to enhance freshness, though store-bought pesto works well for convenience.
- → How should the sun-dried tomatoes be prepared?
Drain and finely chop sun-dried tomatoes preserved in oil to evenly distribute flavor throughout the filling.
- → Is there a way to add some heat to the palmiers?
Adding a pinch of chili flakes to the filling provides a subtle spicy kick without overpowering the flavors.
- → What is the best way to serve these palmiers?
Serve warm or at room temperature as an elegant appetizer or party snack, optionally paired with a crisp white wine.
- → Can the sun-dried tomatoes be substituted?
Yes, finely chopped olives or roasted red peppers make delicious alternatives for variation in flavor.