Savory Sun-Dried Tomato Palmiers

# What You Need:

→ Pastry

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

→ Fillings

02 - 3 tbsp basil pesto

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)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.

02 - Unroll the puff pastry on a lightly floured surface to a 10 x 12 inch rectangle.

03 - Evenly spread basil pesto over the pastry, leaving a 1/2 inch border around all edges.

04 - Sprinkle chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly over the pesto.

05 - Starting from one long edge, tightly roll the pastry toward the center. Repeat with the opposite edge so both rolls meet in the middle, forming a double scroll.

06 - Wrap the rolled pastry in plastic wrap and chill for 15 minutes to firm up.

07 - Using a sharp knife, slice the roll into pieces just under 1/2 inch thick. Arrange palmiers cut side up on the prepared baking sheet, spaced apart.

08 - Lightly brush each palmier with beaten egg.

09 - Bake for 16 to 18 minutes or until puffed and golden brown.

10 - Cool slightly before serving warm or at room temperature.

# Expert Suggestions:

01 -

They look like you spent hours when you barely spent twenty minutes, and no one ever guesses how simple they really are.
The combination of buttery pastry, herby pesto, and tangy tomatoes hits every savory craving at once without feeling heavy.

02 -

If you skip the chilling step, the palmiers will squish and lose their shape when you slice them, so don't rush it even if you're tempted.
Draining the sun-dried tomatoes really well prevents soggy spots that can make the pastry steam instead of crisp.

03 -