Sun-Dried Tomato Pesto Palmiers (Printer-friendly)

Crisp puff pastry featuring basil pesto and sun-dried tomatoes for a flavorful, golden appetizer.

# Ingredient List:

→ Pastry

01 - 1 sheet all-butter puff pastry, about 8.8 oz, thawed if frozen

→ Fillings

02 - 3 tablespoons basil pesto, store-bought or homemade
03 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
04 - 1/4 cup grated Parmesan cheese
05 - 1/4 teaspoon freshly ground black pepper

→ Finish

06 - 1 beaten egg for egg wash

# How-To Steps:

01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface to a 10 by 12 inch rectangle.
03 - Spread basil pesto evenly over the pastry, leaving a 1/2 inch border on all sides.
04 - Distribute chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto.
05 - Starting at one long edge, roll the pastry tightly toward the center; repeat with the opposite edge to form a double scroll.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.
07 - With a sharp knife, cut the roll into slices just under 1/2 inch thick and arrange them cut side up on the baking sheet, spaced apart.
08 - Brush each palmier lightly with beaten egg to enhance browning.
09 - Bake palmiers for 16 to 18 minutes until puffed and golden brown.
10 - Allow to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They look fancy but come together in under 40 minutes with barely any active work.
  • The combination of buttery pastry, bright pesto, and tangy sun-dried tomatoes hits every savory note perfectly.
  • You can prep the rolls ahead and bake them right before guests arrive so they're warm and crisp.
02 -
  • Chilling the rolled pastry before slicing is essential, skip it and the layers will smush and your spirals will lose their shape.
  • Use a very sharp knife and wipe it clean between cuts to get neat, defined palmiers that bake evenly.
03 -
  • Always use all-butter puff pastry, the flavor and texture are miles ahead of margarine-based versions.
  • If your pesto is too oily, blot it lightly with a paper towel before spreading to prevent soggy layers.
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