Have you ever craved something savory, buttery, and delightfully elegant? These Pesto and Sun-Dried Tomato Palmiers are just the ticket. Perfect as an appetizer or a snack, they’re quick to make and even quicker to vanish from the plate!
The star of this recipe is the puff pastry. It provides the flaky, buttery layers that make these palmiers so special. Make sure it’s thawed but still cold to ensure the best puff. The basil pesto is our flavor powerhouse, infusing each bite with herby goodness. Sun-dried tomatoes bring a tangy, chewy contrast, while grated Parmesan cheese adds a savory, nutty finish. Lastly, a beaten egg wash gives that perfect golden-brown color.
These palmiers pair beautifully with a chilled glass of white wine or a sparkling rosé. For a fuller spread, serve alongside a fresh arugula salad with a light lemon vinaigrette. They also complement a charcuterie board wonderfully, adding a homemade touch to the mix.
First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
Next, roll out your thawed puff pastry on a lightly floured surface. This just smooths it out and gets it ready for the toppings. No need to go too thin — just an even surface will do.
Spread the basil pesto evenly across the entire puff pastry. Make sure you get up to the edges so every bite is flavorful. Then, sprinkle the finely chopped sun-dried tomatoes over the pesto. Follow with a generous layer of grated Parmesan cheese.
Now comes the fun part — forming the palmiers. Start rolling the pastry from one long side toward the center, then do the same with the other side. They should meet in the middle, creating that classic palmier shape.
Once rolled, slice the pastry log into 1/2-inch pieces. Arrange them cut-side up on your prepared baking sheet. Give them a little space to puff up in the oven.
Brush the tops with the beaten egg wash. This step is key for achieving that beautiful golden color. Pop them into the oven and bake for 12-15 minutes. Keep an eye on them; you want them puffy and golden brown.
Let them cool slightly before serving. This will firm them up a bit and make them easier to handle.
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