Save I pulled these from the oven during a last-minute get-together when I realized I had nothing impressive to serve. The pastry puffed into golden spirals, and suddenly my kitchen smelled like a French bakery. Everyone kept asking if I'd been baking all day, but really, it took less time than setting the table. That night taught me that elegance doesn't require hours—just good butter and a little nerve.
I once made these for a neighbor who'd just had surgery, and she told me later that biting into one reminded her why food matters. It wasn't about being fancy. It was about the snap of the pastry, the burst of sun-dried tomato, the way something small can feel like care. I've been making them ever since, not just for parties, but for quiet evenings when I want to feel like I'm taking care of myself.
Ingredients
- All-butter puff pastry: This is your foundation, so use real butter—it crisps beautifully and doesn't taste flat or greasy like margarine versions.
- Basil pesto: Homemade is lovely, but a good jarred pesto works perfectly here, especially if you drain off any excess oil so the pastry doesn't get soggy.
- Sun-dried tomatoes in oil: Chop them finely so every bite gets a little tang, and pat them dry to avoid slippery rolls.
- Parmesan cheese: Freshly grated melts into the layers better than pre-shredded, which often contains anti-caking agents that don't melt cleanly.
- Black pepper: Just a whisper of heat to wake up the other flavors without overwhelming the delicate pastry.
- Egg: The wash gives that glossy, bakery-worthy finish and helps the layers stay crisp.
Instructions
- Prep your oven and pan:
- Preheat to 200°C (400°F) and line your baking sheet with parchment so nothing sticks. A hot oven is key to getting that dramatic puff.
- Roll out the pastry:
- Unroll it gently on a floured surface into a neat rectangle, about 25 x 30 cm. If it's too cold, let it sit for a minute so it doesn't crack when you work with it.
- Spread the pesto:
- Use the back of a spoon to smooth it evenly, leaving a small border so the filling doesn't ooze out. Thin and even is better than thick and clumpy.
- Add the toppings:
- Scatter the sun-dried tomatoes, Parmesan, and pepper across the pesto like you're decorating a tiny garden. Press them in lightly so they stick.
- Roll from both sides:
- Starting at one long edge, roll tightly toward the center, then do the same from the opposite side until they meet in the middle. It should look like a scroll or a pair of snails facing each other.
- Chill the roll:
- Wrap it in plastic and pop it in the fridge for 15 minutes. This firms everything up so your slices stay clean and don't squish.
- Slice into palmiers:
- Use a sharp knife to cut 1 cm thick rounds, wiping the blade between cuts if it gets sticky. Lay them flat on your prepared sheet with space to puff.
- Brush with egg:
- A light coat of beaten egg gives them that shiny, professional look. Don't skip this—it makes all the difference visually.
- Bake until golden:
- Slide them into the oven for 16 to 18 minutes, watching for deep golden edges and puffy layers. Your kitchen will smell incredible.
- Cool and serve:
- Let them rest for a few minutes so the layers set. They're perfect warm, but also wonderful at room temperature with a glass of something cold.
Save The first time I served these, my friend picked one up, took a bite, and said nothing for a few seconds. Then she just nodded and reached for another. That's when I knew I'd made something that didn't need explaining. Food that speaks for itself is the best kind of magic, and these little spirals do exactly that every single time.
Make-Ahead Magic
You can roll, slice, and freeze the palmiers on a tray, then transfer them to a freezer bag once solid. When you need them, bake straight from frozen—just add a minute or two to the time. I keep a stash for unexpected visitors, and it feels like having a secret weapon in the freezer. No thawing, no stress, just pull them out and look like a hero.
Flavor Twists
Swap the sun-dried tomatoes for chopped Kalamata olives, roasted red peppers, or even caramelized onions if you want a sweeter note. I've tried a version with tapenade and goat cheese that disappeared in minutes. The pesto can be swapped for red pepper spread or even a thin layer of Dijon mustard mixed with honey. These are endlessly adaptable, so trust your instincts and use what excites you.
Serving Suggestions
These shine on a wooden board with fresh grapes, a wedge of soft cheese, and a handful of marcona almonds. I've served them at brunches with mimosas, at cocktail parties with prosecco, and once at a picnic with sparkling lemonade. They're fancy enough for a wedding shower but humble enough for a Tuesday night when you just want something that feels special.
- Pair with a crisp Sauvignon Blanc or a dry rosé.
- Serve alongside a simple arugula salad dressed with lemon and olive oil.
- Offer them warm with a small bowl of marinara or balsamic reduction for dipping.
Save These palmiers have become my go-to whenever I want to feel like I'm giving something from the heart without spending all day in the kitchen. They're proof that a little effort, layered just right, can turn into something people remember long after the pan is empty.
Recipe FAQs
- → What type of pastry is best for palmiers?
All-butter puff pastry is ideal as it creates a crispy, flaky texture that complements the savory fillings beautifully.
- → Can I use store-bought pesto for these palmiers?
Yes, store-bought basil pesto works well, but homemade pesto offers a fresher, more vibrant flavor.
- → How should I prepare sun-dried tomatoes for the filling?
Drain the sun-dried tomatoes well if packed in oil and chop them finely to spread evenly over the pastry.
- → What is the best way to achieve golden, crisp palmiers?
Brush the slices with beaten egg before baking and bake at 200°C (400°F) until puffed and golden brown for perfect crispiness.
- → Can I add other ingredients to the filling?
Absolutely! Consider adding chili flakes for heat or substituting sun-dried tomatoes with chopped olives or roasted red peppers for variety.