Save I stumbled onto palmiers one afternoon when I had leftover pesto and a sheet of puff pastry I'd forgotten about. I spread the bright green paste over the dough, rolled it up on a whim, and sliced it into spirals. The smell that filled my kitchen twenty minutes later—buttery, herby, just a little sharp—stopped me mid-task. I've been making them ever since, tweaking the filling until sun-dried tomatoes and Parmesan became my non-negotiable additions.
The first time I brought these to a dinner party, I watched a friend pick one up, bite into it, and immediately reach for another before she'd finished chewing. She asked for the recipe three times that night. I remember feeling a little smug, knowing the whole thing had taken me less than forty minutes start to finish, including the time I spent hunting for parchment paper in the back of a drawer.
Ingredients
- All-butter puff pastry: The buttery layers are what make palmiers shatter and melt, so skip the margarine versions if you can.
- Basil pesto: Use a bright, garlicky pesto, homemade or a good jarred one, because it's the backbone of the flavor.
- Sun-dried tomatoes in oil: Drain them well and chop them fine so they don't create wet spots that prevent browning.
- Parmesan cheese: Freshly grated melts better and tastes sharper than the pre-shredded kind coated in anti-caking powder.
- Black pepper: Just a whisper of heat to cut through the richness without overwhelming the herbs.
- Egg: The wash gives the palmiers their glossy, golden finish and helps them puff evenly.
Instructions
- Prep Your Oven and Pan:
- Heat the oven to 200°C and line a baking sheet with parchment so nothing sticks. A hot oven is key to getting those layers to separate and crisp.
- Roll Out the Pastry:
- Unroll the thawed puff pastry on a floured surface into a neat rectangle, about 25 by 30 cm. If it's a little uneven, gently coax it into shape with your rolling pin.
- Spread the Pesto:
- Smooth the pesto evenly over the pastry, leaving a thin border around the edges. Use the back of a spoon and work quickly so the pastry stays cold.
- Add the Fillings:
- Scatter the chopped sun-dried tomatoes, Parmesan, and black pepper over the pesto, pressing them lightly so they stick. Every bite should have a little of everything.
- Form the Double Scroll:
- Roll one long edge tightly toward the center, then roll the opposite edge to meet it in the middle, creating a heart-shaped double spiral. Don't rush this part, tight rolls mean prettier palmiers.
- Chill the Roll:
- Wrap the scroll in plastic wrap and refrigerate for fifteen minutes. Cold pastry slices cleanly and holds its shape in the oven.
- Slice the Palmiers:
- Use a sharp knife to cut the roll into 1 cm slices, wiping the blade between cuts if it gets sticky. Lay each palmier cut side up on the baking sheet with space to spread.
- Brush with Egg Wash:
- Lightly brush the tops with beaten egg, painting every exposed surface for an even golden finish.
- Bake Until Golden:
- Bake for sixteen to eighteen minutes, watching closely in the final minutes, until the palmiers are puffed and deeply golden. Let them cool for a few minutes before transferring them to a plate.
Save There's a moment when you pull these from the oven and the kitchen smells like a cafe in the south of France, all butter and basil and toasted cheese. My partner once said they tasted like summer, even though it was February and snowing outside. I knew then that this recipe had earned its place in the permanent rotation.
How to Customize Your Palmiers
Once you've made these a few times, you'll start swapping fillings based on what's in the fridge. I've replaced sun-dried tomatoes with finely chopped Kalamata olives for a briny twist, or roasted red peppers for sweetness. A pinch of chili flakes added to the pesto gives them a gentle kick that pairs beautifully with a cold glass of something crisp. Tapenade, caramelized onions, or even a smear of Dijon mustard under the pesto can take them in entirely new directions.
Serving and Storing
These are best served warm or at room temperature, when the pastry is still crisp and the cheese is just beginning to cool. I like to arrange them on a wooden board with a small bowl of extra pesto or a handful of fresh basil leaves for color. Leftovers keep in an airtight container for a day, though they lose some of their crunch, a quick reheat in a hot oven for five minutes brings them most of the way back. If you're planning ahead, freeze the sliced unbaked palmiers on a tray, then transfer them to a zip-top bag and bake straight from frozen, adding a couple of extra minutes to the timer.
What to Pair With Palmiers
I've served these alongside everything from simple green salads to full charcuterie spreads, and they've never felt out of place. A chilled Sauvignon Blanc or a dry sparkling wine cuts through the richness beautifully. If you're putting together a larger appetizer spread, set them out with marinated olives, a soft cheese, and some crusty bread.
- They're sturdy enough to survive a buffet table without wilting or getting soggy.
- Kids will eat them without complaint, especially if you skip the pepper.
- They reheat better than most pastries, making them ideal for preparing a day ahead.
Save These palmiers have become my go-to whenever I need something that feels special without the stress. They've never let me down, and I hope they do the same for you.
Recipe FAQs
- → What type of pastry is best for these palmiers?
All-butter puff pastry works best as it creates crisp, golden layers that complement the savory filling.
- → Can I use homemade pesto for this dish?
Yes, homemade basil pesto adds freshness, but store-bought pesto is a convenient alternative.
- → How should I slice the pastry rolls?
Chill the rolled pastry and slice into 1 cm thick pieces to maintain shape during baking.
- → Are there suggested variations for the filling?
Try substituting sun-dried tomatoes with finely chopped olives or roasted red peppers for different flavors.
- → What are good serving suggestions for palmiers?
These palmiers pair nicely with a crisp white wine like Sauvignon Blanc and make elegant party snacks.