Save The kitchen smelled like garlic and butter when I first unrolled that sheet of puff pastry, already imagining how impressive these would look on a plate. I was hosting friends that evening and wanted something that tasted homemade but didn't chain me to the stove. The moment I spread that vibrant green pesto and scattered those ruby tomato bits, I knew I'd stumbled onto something special. They baked up golden and crackling, and by the time everyone arrived, half the batch had mysteriously vanished.
I remember setting these out at a birthday gathering and watching people reach for seconds before they'd even finished their first. My neighbor asked if I'd trained in pastry, which made me laugh because all I did was roll, sprinkle, and slice. There's something about the spiral shape that makes them feel celebratory, like tiny edible pinwheels. That night, standing in the glow of string lights with an empty platter, I realized simple ingredients can create the most memorable moments.
Ingredients
- All-butter puff pastry: The foundation of that signature flake and richness, so choose a good quality brand or make your own if you're feeling ambitious.
- Basil pesto: Brings herbal brightness and a hint of garlic that perfumes every layer, homemade is wonderful but a trusted jar works beautifully.
- Sun-dried tomatoes in oil: Their concentrated sweetness and slight tang balance the buttery pastry, just drain and chop them finely so they nestle into every swirl.
- Grated Parmesan cheese: Adds a nutty, salty note that crisps up beautifully in the oven and deepens the savory profile.
- Freshly ground black pepper: A small amount wakes up the other flavors without overpowering the delicate pastry.
- Egg for wash: Brushing it on gives that glossy, bakery-perfect finish and helps the layers puff and brown evenly.
Instructions
- Preheat and Prep:
- Set your oven to 200C and line a baking sheet with parchment so nothing sticks. This little step saves you from scraping golden bits off the pan later.
- Roll Out the Pastry:
- Unroll your thawed puff pastry on a floured surface into a neat rectangle, about 25 by 30 centimeters. Keep it even so the spirals bake uniformly.
- Spread the Pesto:
- Use a spoon or offset spatula to coat the pastry with basil pesto, leaving a narrow border around the edges. This border keeps the filling from oozing out when you roll.
- Add Tomatoes and Cheese:
- Scatter the chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto layer. Press them gently so they stick.
- Form the Double Scroll:
- Roll one long edge tightly toward the center, then repeat from the opposite side until both rolls meet in the middle, creating that classic palmier shape. It's easier than it looks and incredibly satisfying.
- Chill the Roll:
- Wrap the double scroll in plastic wrap and refrigerate for fifteen minutes. This firms up the pastry and makes slicing clean and effortless.
- Slice into Palmiers:
- Use a sharp knife to cut the chilled roll into slices just under half an inch thick, then arrange them cut side up on your prepared sheet with space between. They'll puff and spread as they bake.
- Brush with Egg:
- Lightly brush each palmier with beaten egg for that golden, glossy finish. Don't skip this, it transforms them from homemade to bakery-worthy.
- Bake Until Golden:
- Slide the sheet into the oven and bake for sixteen to eighteen minutes, watching for that perfect puffed, golden-brown color. Your kitchen will smell incredible.
- Cool and Serve:
- Let them cool on the sheet for a few minutes before transferring to a plate. Serve them warm or at room temperature, both are delicious.
Save One evening I brought a platter of these to a potluck, worried they might seem too simple next to casseroles and roasts. Instead, they disappeared faster than anything else on the table, and I ended up scribbling the recipe on a napkin for three different people. That's when I realized food doesn't have to be complicated to be loved, it just has to taste honest and look like you cared enough to make it by hand.
Make-Ahead Magic
You can roll and chill the double scroll up to a day in advance, then slice and bake them right before serving. This trick has saved me countless times when hosting, letting me focus on guests instead of last-minute assembly. Just keep the wrapped roll in the fridge and slice it cold for the cleanest cuts.
Flavor Variations
Swap the sun-dried tomatoes for finely chopped kalamata olives or roasted red peppers if you want a different color and flavor. A pinch of chili flakes mixed into the pesto adds a gentle heat that some friends absolutely love. You can even try tapenade or a thin layer of mustard for a sharper, more grown-up twist.
Serving Suggestions
These palmiers shine alongside a crisp Sauvignon Blanc or a light sparkling wine that cuts through the buttery richness. They're perfect for cocktail parties, holiday gatherings, or even a casual weekend snack with soup. Set them out on a wooden board with fresh herbs scattered around for a rustic, welcoming look.
- Pair them with a simple green salad for a light lunch.
- Serve warm with a small bowl of extra pesto for dipping.
- Pack them in a tin for picnics, they travel beautifully and taste great at room temperature.
Save Every time I pull a tray of these golden spirals from the oven, I feel that same quiet pride I did the first time. They prove that elegance and ease can live in the same recipe, and that's a kind of kitchen magic worth keeping close.
Recipe FAQs
- → What type of pastry is used?
All-butter puff pastry provides a flaky, buttery texture that crisps beautifully when baked.
- → Can I make pesto from scratch?
Yes, homemade basil pesto offers a fresh, vibrant flavor that complements the sun-dried tomatoes perfectly.
- → How do I achieve the perfect crispiness?
Chilling the rolled pastry before slicing and ensuring adequate oven temperature helps create crisp, golden palmiers.
- → Are there alternative fillings?
Try substituting sun-dried tomatoes with chopped olives or roasted red peppers for varied tastes.
- → How should these be served?
Serve warm or at room temperature as elegant appetizers or snacks alongside a crisp white wine like Sauvignon Blanc.