Sun-Dried Tomato Pesto Palmiers (Print Version)

Golden puff pastry swirls with basil pesto and rich sun-dried tomatoes, perfect for elegant bites.

# What You 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 (1.8 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 Make:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Unfold puff pastry on a lightly floured surface to a 10 x 12-inch rectangle.
03 - Evenly coat the pastry with basil pesto, leaving a 1/2-inch border on all sides.
04 - Distribute chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto layer.
05 - Roll the pastry tightly from one long edge toward the center; repeat from the opposite edge to meet in the middle, creating a double scroll.
06 - Wrap the pastry roll in plastic wrap and refrigerate for 15 minutes to firm up.
07 - Using a sharp knife, cut the chilled roll into slices just under 1/2 inch thick and place them cut side up on the prepared baking sheet, spacing evenly.
08 - Lightly brush each slice with the beaten egg to promote browning.
09 - Bake for 16 to 18 minutes until puffed and golden brown.
10 - Allow palmiers to cool slightly before serving warm or at room temperature.

# Expert Advice:

01 -
  • They look impressive but come together in less time than it takes to tidy the countertop.
  • The puff pastry does all the hard work, puffing into crisp, flaky layers that shatter at first bite.
  • Every swirl is packed with pesto, tomato, and cheese, so no spiral ever tastes bland.
  • You can slice and freeze them raw, then bake straight from the freezer when guests appear.
02 -
  • If your pesto is very oily, blot it gently with a paper towel before spreading or the pastry can turn soggy.
  • Chilling the rolled pastry is not optional, warm dough smears and refuses to slice neatly.
  • Don't skip the egg wash, it's the difference between pale and bakery-golden.
03 -
  • Freeze your puff pastry until you're ready to use it, then let it thaw in the fridge overnight for the most workable texture.
  • If the edges of your palmiers brown too quickly, tent them loosely with foil for the last few minutes.
  • A pizza cutter works surprisingly well for slicing the chilled roll if your knife drags.
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