Pin It I stumbled onto palmiers by accident one Saturday morning when I had leftover pesto and a box of puff pastry that needed using. I rolled, filled, sliced, and twenty minutes later pulled these golden spirals from the oven. The kitchen smelled like butter and basil, and I ate four before they even cooled. Now they show up at every gathering I host.
The first time I brought these to a dinner party, someone asked if I bought them from a bakery. I didnt correct her right away. I just watched people reach for seconds and thirds, the pastry shattering into buttery layers with each bite. That quiet pride stuck with me, and now I make a double batch every time because they vanish fast.
Ingredients
- All-butter puff pastry: This is your foundation, so use real butter pastry if you can find it—it puffs higher and tastes richer.
- Basil pesto: Store-bought works perfectly, but if you have homemade in the fridge, even better—it adds a brighter, fresher punch.
- Sun-dried tomatoes in oil: Drain them well and chop fine so they distribute evenly and dont make the pastry soggy.
- Parmesan cheese: Freshly grated melts into the layers and adds a nutty, salty backbone.
- Black pepper: Just a little sharpness to balance the richness without overpowering the other flavors.
- Egg for wash: Beaten egg gives that glossy, bakery-style finish and helps the layers brown beautifully.
Instructions
- Prep your oven and sheet:
- Preheat to 200°C (400°F) and line your baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup a breeze.
- Roll out the pastry:
- Unroll your thawed puff pastry on a lightly floured surface into a neat rectangle, about 25 x 30 cm. If its uneven, gently coax it into shape with your rolling pin.
- Spread the pesto:
- Use a spoon or offset spatula to spread the pesto evenly, leaving a thin border around the edges. This border keeps the filling from squeezing out when you roll.
- Add the toppings:
- Scatter the chopped sun-dried tomatoes, Parmesan, and black pepper over the pesto in an even layer. Dont pile it on too thick or the rolls wont seal properly.
- Roll toward the center:
- Starting at one long edge, roll the pastry tightly toward the middle, then do the same from the opposite side until both rolls meet. It should look like a double scroll or a pair of snail shells.
- Chill the roll:
- Wrap it in plastic wrap and pop it in the fridge for 15 minutes. This firms everything up so your slices stay clean and neat.
- Slice into palmiers:
- Use a sharp knife to cut the chilled roll into 1 cm thick rounds. Lay them cut side up on your prepared baking sheet, spacing them a couple of inches apart to give them room to puff.
- Brush with egg:
- Lightly brush the top of each palmier with beaten egg. This is what gives them that beautiful golden sheen.
- Bake until golden:
- Slide the tray into the oven and bake for 16 to 18 minutes, until theyre puffed, crisp, and deeply golden brown. Your kitchen will smell incredible.
- Cool and serve:
- Let them cool for a few minutes on the tray before transferring. Theyre delicious warm or at room temperature.
Pin It One evening I made these for a wine night with friends, and we ended up eating them straight off the baking sheet, still warm, with cold Sauvignon Blanc in hand. Someone said they tasted like summer in the south of France, and I didnt argue. Sometimes the simplest things feel the most special.
Make-Ahead Magic
You can roll and slice these up to a day ahead, then cover and refrigerate until youre ready to bake. Just brush with egg and slide them into the oven when your guests arrive. Theyll think you spent all day cooking.
Flavor Swaps
If sun-dried tomatoes arent your thing, try finely chopped Kalamata olives or roasted red peppers instead. A pinch of chili flakes in the filling adds a subtle heat that plays really well with the pesto. You can also swap the Parmesan for aged Pecorino if you want something a bit sharper.
Serving Suggestions
These are perfect with drinks before dinner, but Ive also served them alongside soup or a big green salad for a light lunch. They hold up well on a platter for a couple of hours, so theyre ideal for grazing parties or potlucks.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve warm for maximum flakiness or at room temperature for easy snacking.
- Keep extras in an airtight container and reheat in a low oven to refresh the crispness.
Pin It These little spirals have become my go-to whenever I want to feel like a more capable cook than I actually am. Theyre proof that something can be easy, beautiful, and absolutely delicious all at once.
Recipe FAQ
- → How do I prevent the palmiers from becoming soggy?
Chilling the rolled pastry before slicing helps maintain shape and crispness. Also, ensure sun-dried tomatoes are well drained to reduce moisture.
- → Can I use homemade basil pesto?
Absolutely! Homemade basil pesto adds fresh, vibrant flavors and pairs beautifully with the sun-dried tomatoes and Parmesan.
- → What is the best way to slice the pastry rolls?
Use a sharp knife to slice into even 1 cm thick pieces, cutting straight down without twisting to keep the layers intact.
- → Can I prepare the palmiers in advance?
Prepare and chill the rolled pastry up to the slicing stage, then wrap and refrigerate until ready to bake for fresher results.
- → Are there alternative fillings that work well?
Try substituting sun-dried tomatoes with olives or roasted red peppers for delicious variations on this elegant snack.