Savory Sun-Dried Tomato Palmiers (Printable View)

Golden puff pastry swirls infused with basil pesto and sun-dried tomatoes, ideal for a savory appetizer.

# Needed Ingredients:

→ Pastry

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

→ Fillings

02 - 3 tbsp basil pesto
03 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped (about 1.76 oz)
04 - 1/4 cup grated Parmesan cheese (about 0.88 oz)
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 onto a lightly floured surface to form a rectangle approximately 10 by 12 inches.
03 - Evenly spread basil pesto over the pastry, leaving a 1/2-inch border on all edges.
04 - Distribute chopped sun-dried tomatoes, grated Parmesan cheese, and black pepper evenly over the pesto layer.
05 - Starting at one long edge, tightly roll the pastry toward the center, then repeat from the opposite edge so both rolls meet in the middle.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.
07 - Using a sharp knife, slice the chilled roll into pieces just under 1/2 inch thick, then place cut side up on the prepared baking sheet, spacing evenly.
08 - Brush each palmier lightly with the beaten egg to promote browning.
09 - Bake for 16 to 18 minutes or until puffed and golden brown.
10 - Allow palmiers to cool slightly before serving warm or at room temperature.

# Expert Hints:

01 -
  • They look like you hired a caterer, but the dough does all the hard work for you.
  • The filling is forgiving—swap ingredients based on what's already in your fridge.
  • You can slice and freeze them ahead, then bake straight from frozen when guests arrive.
02 -
  • If your pastry gets too warm while rolling, it will tear and stick—chill it again for 5 minutes before continuing.
  • Slicing with a dull knife will squash the spiral, so sharpen your blade or use a serrated one for clean cuts.
  • Don't overbake them or the bottoms will taste bitter, but underbaking leaves them doughy inside, so watch closely in the last few minutes.
03 -
  • Always thaw frozen puff pastry in the fridge overnight, not on the counter, so it stays cold and manageable.
  • If the edges start browning too fast, tent the sheet loosely with foil for the last few minutes.
  • Let the baked palmiers cool on the pan for just a minute before moving them, or they might crack while still fragile.
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