Savory sun-dried tomato palmiers

I pulled a tray of these golden spirals from the oven one Saturday afternoon, and the smell alone brought my neighbor to the door. She thought I'd been cooking all day, but the truth is I'd barely spent twenty minutes hands-on. Puff pastry does most of the work, and the bright pesto with sweet, tangy tomatoes makes every bite feel special without any fuss.

I started making these for book club nights after someone mentioned wanting something more interesting than cheese and crackers. Now they disappear before I even set down the wine, and I've learned to double the batch because my husband sneaks three before anyone arrives.

Ingredients

• All-butter puff pastry: The buttery richness is what makes these palmiers shatter perfectly when you bite in, so look for a brand with real butter listed first.
• Basil pesto: Fresh, vibrant pesto brings herbaceous brightness that balances the tomatoes, and homemade is lovely if you have it, but a good jar works beautifully too.
• Sun-dried tomatoes in oil: These add concentrated sweetness and a chewy texture that stands up to baking, just make sure to drain and chop them finely so they distribute evenly.
• Parmesan cheese: A little sharpness from real Parmigiano-Reggiano goes a long way, melting into the layers and adding savory depth.
• Black pepper: Freshly ground pepper cuts through the richness and wakes up all the other flavors.
• Egg: A quick brush of beaten egg gives the palmiers that glossy, golden finish that makes them look bakery-perfect.

Instructions

Prep the oven and pan:

Preheat to 200°C (400°F) and line your baking sheet with parchment so nothing sticks. This also makes cleanup almost nonexistent.

Roll out the pastry:

Unfold your thawed puff pastry on a lightly floured surface and gently roll it into a neat rectangle, about 25 x 30 cm. Don't press too hard or you'll squeeze out all those delicate layers.

Spread the pesto:

Use a spoon or offset spatula to spread the pesto evenly, leaving a small border around the edges. This keeps the filling from oozing out when you roll.

Add the tomatoes and cheese:

Scatter the chopped sun-dried tomatoes, Parmesan, and black pepper over the pesto in an even layer. I like to press them down gently so they stick.

Roll from both sides:

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, forming a spiral scroll. It feels a bit like making cinnamon rolls, only savory.

Chill the log:

Wrap the double roll in plastic wrap and pop it in the fridge for 15 minutes. This firms everything up so your slices stay clean and sharp.

Slice and arrange:

Use a sharp knife to cut the log into 1 cm thick rounds, and lay them cut side up on your prepared baking sheet with a little space between each. They'll puff and spread as they bake.

Brush with egg:

Lightly brush the top of each palmier with beaten egg. This is what gives them that beautiful golden shine.

Bake until golden:

Slide the tray into the oven and bake for 16 to 18 minutes, until the pastry is puffed, crisp, and deeply golden. Your kitchen will smell incredible.

Cool and serve:

Let them cool on the tray for a few minutes before transferring to a plate. They're wonderful warm or at room temperature.

Save

One evening I brought these to a potluck and watched a quiet friend take a bite, close her eyes, and ask if I'd share the recipe. That moment reminded me how food can speak when words feel hard, and now I make them whenever I want to show up for someone without saying much at all.

Flavor Variations

If you want to change things up, swap the sun-dried tomatoes for finely chopped Kalamata olives or roasted red peppers. A pinch of chili flakes in the filling adds a gentle kick that plays beautifully with the basil, and I've even used tapenade instead of pesto when that's what I had on hand.

Make Ahead and Storage

You can assemble the rolled log a day ahead, wrap it tightly, and keep it in the fridge until you're ready to slice and bake. Baked palmiers stay crisp for a day in an airtight container, though I've never had leftovers last that long.

Serving Suggestions

These pair wonderfully with a chilled glass of Sauvignon Blanc or a light sparkling wine. I also love setting them out alongside a simple green salad or a bowl of marinated olives for a relaxed appetizer spread.

• Arrange them on a wooden board with fresh herbs tucked around the edges for a rustic, welcoming look.
• They're sturdy enough to pack for picnics or outdoor gatherings without falling apart.
• If you're serving a crowd, bake them in batches and keep the extras warm in a low oven until everyone arrives.

Save

There's something quietly satisfying about pulling off something this elegant with so little effort. I hope these become your go-to whenever you want to impress without the stress.

Recipe FAQs

→ What type of pastry is used for the palmiers?

All-butter puff pastry is recommended for its rich, flaky texture and buttery flavor that crisps beautifully when baked.

→ Can I make the pesto from scratch?

Yes, homemade basil pesto works wonderfully and allows control over freshness and flavor intensity.

→ How should the palmiers be served?

They are best enjoyed warm or at room temperature, making them perfect for appetizers or snacks at gatherings.

→ Are there suitable filling substitutions?

Finely chopped olives or roasted red peppers can replace sun-dried tomatoes for different taste variations.

→ What is the best way to achieve a crisp finish?

Brushing the palmiers with beaten egg before baking helps develop a glossy, golden, and crispy exterior.

→ Can I add extra spice to these palmiers?

Adding a pinch of chili flakes to the filling provides a pleasant subtle heat without overpowering the other flavors.