Savory Sun-Dried Tomato Palmiers (Print)

Golden puff pastry swirls with basil pesto and sun-dried tomatoes, ideal as an elegant appetizer or party 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 (1.76 oz) sun-dried tomatoes in oil, drained and finely chopped
04 - 1/4 cup (0.88 oz) grated Parmesan cheese
05 - 1/4 tsp freshly ground black pepper

→ Finish

06 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface, shaping it into a rectangle approximately 10 x 12 inches.
03 - Evenly spread basil pesto over the pastry, leaving a 1/2-inch border on all edges.
04 - Sprinkle chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly atop the pesto.
05 - Starting from 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, slice the roll into pieces just under 1/2 inch thick. Arrange palmiers cut side up on the prepared baking sheet, spacing them evenly.
08 - Brush each palmier lightly with beaten egg to enhance browning.
09 - Bake for 16 to 18 minutes until puffed and golden brown.
10 - Allow the palmiers to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • These look like you spent hours in the kitchen, but the actual hands on time is less than it takes to watch a sitcom.
  • The combination of buttery pastry, earthy pesto, and sweet tangy tomatoes hits every flavor note without overwhelming your palate.
  • They work equally well as a last minute appetizer or a make ahead party snack that reheats beautifully.
02 -
  • If your puff pastry gets too warm while you are working, it will turn greasy and refuse to puff properly, so pop it back in the fridge whenever it starts to feel soft.
  • Slicing with a dull knife will squash the delicate layers and ruin the spiral, so always use a freshly sharpened blade and a gentle sawing motion.
03 -
  • Always work quickly with puff pastry and keep it cold, warm dough loses its ability to create those signature flaky layers.
  • A light hand with the egg wash prevents pooling and ensures an even golden color without any soggy spots.
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