Savory sun-dried tomato palmiers (Printable)

Golden puff pastry swirls with basil pesto and sun-dried tomatoes, ideal as a savory appetizer or elegant snack.

# What You'll Need:

→ Pastry

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

→ Fillings

02 - 3 tablespoons basil pesto (store-bought or homemade)
03 - 1/3 cup (1.75 oz) sun-dried tomatoes in oil, drained and finely chopped
04 - 1/4 cup (0.9 oz) grated Parmesan cheese
05 - 1/4 teaspoon freshly ground black pepper

→ Finish

06 - 1 egg, beaten (for egg wash)

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface into a rectangle approximately 10 by 12 inches.
03 - Evenly distribute the basil pesto over the pastry, leaving a 1/2 inch border along all edges.
04 - Sprinkle the chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto layer.
05 - Starting at one long edge, tightly roll the pastry towards the center; repeat from the opposite side so both rolls meet in the middle forming a double scroll.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.
07 - Using a sharp knife, cut the roll into slices just under 1/2 inch thick; arrange each cut side up on the prepared baking sheet with space between.
08 - Lightly brush each palmier with the beaten egg to enhance browning.
09 - Bake 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 faster than most people expect, perfect when guests text that theyre on their way.
  • The contrast between buttery, flaky layers and the savory filling keeps everyone reaching for just one more.
02 -
  • Chilling the rolled pastry is not optional, I learned this after my first batch crumbled into uneven pieces because I tried to skip ahead.
  • A really sharp knife makes all the difference when slicing, a dull one will squish the spirals and ruin that pretty pinwheel look.
03 -
  • Keep your puff pastry cold while you work, if it gets too warm it becomes sticky and hard to handle, so work quickly or pop it back in the fridge for a few minutes.
  • Don't skip the egg wash, it's the secret to that bakery-quality shine and deep golden color that makes these look as good as they taste.
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