Save to Pinterest I stumbled on palmiers by accident one afternoon when I had leftover pesto and a sheet of puff pastry about to expire. The idea of rolling something savory into those elegant spirals felt risky, but the kitchen smelled so good while they baked that I knew I was onto something. When I pulled them out, golden and crackling, I ate three before they even cooled. Now they're my go-to whenever I need something impressive that doesn't actually require much effort.
The first time I made these for a dinner party, I watched people pick them up cautiously, then immediately reach for two more. Someone asked if I'd ordered them from a bakery, which made me laugh because I'd been rolling dough in my pajamas an hour earlier. That's the magic of palmiers: they taste like you spent all day in the kitchen, but really you just rolled, sliced, and baked.
Ingredients
- All-butter puff pastry: This is the foundation, so use good quality with real butter for the flakiest, richest layers that shatter when you bite.
- Basil pesto: Whether you make it fresh or buy a jar, look for one that's vibrant green and fragrant, it's the flavor anchor here.
- Sun-dried tomatoes in oil: Drain them well and chop finely so they distribute evenly, their concentrated sweetness balances the herby pesto beautifully.
- Parmesan cheese: Freshly grated melts into the pastry and adds a sharp, nutty finish that ties everything together.
- Black pepper: Just a touch of heat and spice to wake up the other flavors without overwhelming them.
- Egg: The wash gives that glossy, bakery-style shine and helps the pastry puff and brown evenly.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking sheet with parchment so nothing sticks. This also makes cleanup a breeze.
- Roll the Pastry:
- Unroll your thawed puff pastry on a lightly floured surface into a neat rectangle, about 25 x 30 cm. If it's uneven, gently coax it into shape with a rolling pin.
- Spread the Pesto:
- Use a spoon or offset spatula to spread the pesto evenly, leaving a small border so the filling doesn't ooze out when you roll. Don't be shy, you want flavor in every bite.
- Add the Fillings:
- Scatter the chopped sun-dried tomatoes, Parmesan, and black pepper over the pesto in an even layer. Press them lightly into the pastry so they stick.
- Form the Double Scroll:
- Starting at one long edge, roll the pastry tightly toward the center, then do the same from the opposite side until both rolls meet in the middle like a scroll. This creates the classic palmier heart shape.
- Chill the Roll:
- Wrap the whole thing in plastic wrap and refrigerate for 15 minutes. This firms up the dough so it slices cleanly without squishing.
- Slice the Palmiers:
- With a sharp knife, cut the chilled roll into 1 cm thick slices and lay them cut side up on your baking sheet with space between each one. They'll puff as they bake.
- Brush with Egg:
- Lightly brush the tops with beaten egg for that golden, glossy finish.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 16 to 18 minutes, watching as they puff and turn a deep, crisp gold. Your kitchen will smell incredible.
- Cool and Serve:
- Let them cool slightly on the sheet before transferring to a plate. They're delicious warm or at room temperature.
Save to Pinterest I remember setting a platter of these on the table at a casual weekend gathering and watching them disappear in minutes. One friend grabbed the last one and said it tasted like vacation in the south of France, which felt like the best compliment I could get for something that took less time than making a salad.
Make Ahead Magic
You can roll and chill the pastry log up to a day ahead, then slice and bake fresh when you're ready. I've even frozen the unbaked slices on a tray, transferred them to a bag, and baked them straight from frozen with an extra minute or two in the oven.
Flavor Twists
Swap the sun-dried tomatoes for finely chopped Kalamata olives, roasted red peppers, or even caramelized onions for a different spin. A pinch of chili flakes mixed into the pesto adds a gentle heat that some people can't get enough of.
Serving Suggestions
These palmiers are perfect alongside a crisp Sauvignon Blanc or a light sparkling wine. They also shine on a cheese board, next to fresh fruit, or as part of a mezze-style spread.
- Serve them warm for maximum flakiness and aroma.
- Pair with a simple green salad for a light lunch.
- They're sturdy enough to pack for picnics or potlucks without falling apart.
Save to Pinterest Once you master these savory spirals, you'll find yourself making them all the time because they're proof that simple ingredients and a little technique can create something truly special. Enjoy every buttery, flaky bite.
Recipe FAQs
- → What type of pastry works best for these palmiers?
All-butter puff pastry provides the best flaky and golden texture for these palmiers.
- → Can I use homemade basil pesto for the filling?
Yes, homemade or store-bought basil pesto both work well to add fresh herb flavor.
- → Are there any good substitutions for sun-dried tomatoes?
Chopped olives or roasted red peppers can be used as flavorful alternatives to sun-dried tomatoes.
- → How should I store leftover palmiers?
Keep leftovers in an airtight container at room temperature for up to two days to maintain crispness.
- → What is the best way to ensure the palmiers remain crisp?
Brushing with beaten egg before baking and cooling on a rack helps achieve a golden, crispy finish.