Sun-Dried Tomato Pesto Palmiers (Printable)

Golden puff pastry filled with basil pesto and sun-dried tomatoes, ideal for flavorful appetizers or snacks.

# What You'll Need:

→ Pastry

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

→ Fillings

02 - 3 tbsp 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 tsp freshly ground black pepper

→ Finish

06 - 1 egg, beaten (for egg wash)

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry on a lightly floured surface into a 10 x 12 inch rectangle.
03 - Spread basil pesto evenly over the pastry, leaving a half-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, then repeat from the opposite side to meet in the middle, creating a double scroll.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.
07 - Using a sharp knife, slice the roll into pieces just under half an inch thick and arrange cut side up on the prepared baking sheet, spaced apart.
08 - Brush each piece lightly with the beaten egg to achieve a golden finish.
09 - Bake for 16 to 18 minutes until the palmiers are puffed and golden brown.
10 - Allow to cool slightly and serve warm or at room temperature.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen, but the whole thing comes together in less than forty minutes.
  • The buttery pastry shatters perfectly against the savory pesto and sweet tomato pockets.
  • You can prep the rolls ahead, keep them chilled, and slice them right before baking when guests arrive.
  • Every bite delivers that satisfying contrast of crisp edges and tender, flaky spirals.
02 -
  • Don't skip the chilling step or your slices will squish and lose their beautiful spiral shape.
  • Make sure your puff pastry stays cold while you work, warm pastry turns sticky and won't puff properly in the oven.
  • Drain those sun-dried tomatoes well, excess oil can make the pastry soggy instead of crisp.
03 -
  • Use a bench scraper or sharp chef's knife dipped in hot water and wiped dry between cuts for the cleanest slices.
  • If your oven runs hot, check the palmiers a minute or two early to prevent over-browning on the edges.
  • Let them cool on a wire rack instead of the baking sheet so the bottoms stay crisp and don't steam.
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