Pesto and Sun-Dried Tomato Palmiers

These flaky, buttery puff pastry bites are filled with a rich basil pesto and tangy sun-dried tomatoes, making them a perfect party appetizer that is both easy to make and impressive.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 12

Ingredients

1 sheet puff pastry, thawed

1/2 cup basil pesto

1/3 cup sun-dried tomatoes, finely chopped

1/4 cup grated Parmesan cheese

1 egg, beaten for egg wash

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Roll out the puff pastry on a floured surface to smoothen.

3. Spread the basil pesto evenly over the entire surface of the puff pastry.

4. Sprinkle the chopped sun-dried tomatoes and grated Parmesan cheese over the pesto.

5. Roll the pastry from one long side to the center, then the other side to meet in the center, forming a palmier shape.

6. Slice the roll into 1/2-inch pieces and place cut-side up on the prepared baking sheet.

7. Brush the tops with the beaten egg wash for a golden finish.

8. Bake for 12-15 minutes or until golden brown and puffed.

9. Let cool slightly before serving.

Storage

Store in an airtight container at room temperature for up to 2 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.