Save to Pinterest I stumbled onto these palmiers one harried Friday afternoon when I needed something impressive but had zero energy left. A box of puff pastry sat in the freezer, a jar of pesto hid behind the milk, and those sun-dried tomatoes I kept meaning to use finally found their moment. Twenty minutes of rolling and slicing later, I pulled golden spirals from the oven and felt like a magician. My neighbor popped by, ate four in a row, and asked if I'd been taking secret pastry classes.
I made a double batch for a book club meeting once, arranged them on a wooden board, and watched them vanish before I could even grab one for myself. Someone asked for the recipe, and when I said puff pastry and pesto, she laughed and accused me of holding back secret steps. There aren't any. That's the magic.
Ingredients
- All-butter puff pastry: The foundation of flakiness, and using real butter makes every layer taste richer and crisper than margarine versions ever could.
- Basil pesto: Whether you whirl your own or grab a good jar, this brings the herby, garlicky soul to the swirls.
- Sun-dried tomatoes in oil: Drain them well and chop them fine so their concentrated sweetness spreads evenly without making soggy spots.
- Parmesan cheese: Grated fresh, it melts into salty, nutty pockets that contrast beautifully with the tomatoes.
- Black pepper: Just a quarter teaspoon wakes everything up without overpowering the delicate pastry.
- Egg: Beaten and brushed on top, it turns the palmiers glossy and deeply golden in the oven.
Instructions
- Prep your oven and tray:
- Set the oven to 200°C and line your baking sheet with parchment so nothing sticks. The high heat is what makes the pastry puff and crisp.
- Roll out the pastry:
- Unroll it gently on a floured surface into a neat rectangle, about 25 by 30 cm. If it cracks a little, press it back together with your fingers.
- Spread the pesto:
- Use the back of a spoon to smooth an even layer across the pastry, leaving a thin border so the filling doesn't ooze out when you roll.
- Add tomatoes and cheese:
- Scatter the chopped sun-dried tomatoes, Parmesan, and pepper over the pesto. Try to distribute them evenly so every slice gets a bit of everything.
- Roll from both sides:
- Starting at one long edge, roll the pastry tightly toward the center, then do the same from the opposite side until the two rolls meet in the middle like a scroll.
- Chill the roll:
- Wrap it in plastic wrap and refrigerate for 15 minutes. This firms up the dough and makes slicing clean and easy.
- Slice into palmiers:
- Use a sharp knife to cut 1 cm thick slices, wiping the blade between cuts if it gets sticky. Lay them cut side up on the baking sheet with space between.
- Brush with egg:
- Dip a pastry brush in beaten egg and paint each palmier lightly. This is what gives them that shiny, bakery-perfect finish.
- Bake until golden:
- Slide the tray into the oven and bake for 16 to 18 minutes, watching for puffed layers and deep golden edges. They'll smell incredible.
- Cool and serve:
- Let them cool on the tray for a few minutes so the layers set. Serve them warm or at room temperature, both ways are delicious.
Save to Pinterest The first time I served these at a potluck, someone assumed I'd ordered them from a fancy bakery and tucked them onto a homemade platter. When I confessed I'd made them that morning, the whole table went quiet, then erupted with recipe requests. I realized then that food doesn't need to be complicated to feel special, it just needs to be made with a little care and served with confidence.
Flavor Variations
If sun-dried tomatoes aren't your thing, swap them for finely chopped Kalamata olives or roasted red peppers, both bring their own tangy sweetness. I've also stirred a pinch of chili flakes into the pesto when I wanted a gentle kick, and it worked beautifully without overwhelming the other flavors. Some friends love adding crumbled feta instead of Parmesan for a creamier, saltier bite.
Serving Suggestions
These palmiers shine on a cheese board surrounded by grapes and crackers, or passed around on a tray with cocktails before dinner. I've tucked them into lunchboxes, packed them for picnics, and set them out during lazy Sunday brunches with fruit and coffee. They're just as at home on a casual weeknight as they are at a dressed-up gathering, and they pair perfectly with a crisp Sauvignon Blanc or sparkling water with lemon.
Storage and Make-Ahead Tips
You can assemble the rolled pastry log up to a day ahead, wrap it tightly, and keep it chilled until you're ready to slice and bake. Once baked, the palmiers stay crisp for about two days in an airtight container at room temperature, though they're always best within the first few hours. If they soften, a quick five-minute refresh in a 180°C oven brings back their crunch.
- Freeze the unbaked sliced palmiers on a tray, then transfer to a freezer bag and bake straight from frozen, adding two extra minutes.
- Label the freezer bag with the date and baking instructions so future you doesn't have to guess.
- Leftover pesto keeps for a week in the fridge, just cover it with a thin layer of olive oil to prevent browning.
Save to Pinterest Every time I make these, I'm reminded that the best recipes are the ones that feel effortless but taste extraordinary. These palmiers have become my quiet kitchen victory, the thing I pull out when I want to impress without the stress.
Recipe FAQs
- → How do I achieve a crisp puff pastry?
Ensure the pastry is well-chilled before baking and bake at a high temperature to create a flaky, golden crust.
- → Can I use homemade pesto for the filling?
Absolutely, homemade basil pesto provides fresh herb flavors that complement the sun-dried tomatoes beautifully.
- → What are suitable alternatives to sun-dried tomatoes?
Finely chopped olives or roasted red peppers work well and offer different flavor profiles while maintaining texture.
- → Is it necessary to chill the rolled pastry before slicing?
Chilling firms up the dough, making it easier to slice uniform palmiers that hold their shape during baking.
- → How should I store leftovers?
Store in an airtight container at room temperature for up to two days; reheat briefly to restore crispness.