# What You'll Need:
→ Pastry
01 - 1 sheet all-butter puff pastry, thawed (approximately 8.8 oz)
→ Fillings
02 - 3 tbsp basil pesto
03 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped (1.76 oz)
04 - 1/4 cup grated Parmesan cheese (0.88 oz)
05 - 1/4 tsp freshly ground black pepper
→ Finish
06 - 1 egg, beaten (for egg wash)
# Directions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto a lightly floured surface to form a rectangle approximately 10 by 12 inches.
03 - Evenly distribute the basil pesto over the pastry, leaving a half-inch border on all sides.
04 - Sprinkle the finely chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly atop the pesto layer.
05 - Roll one long edge tightly toward the center, then repeat with the opposite edge to create a double scroll shape.
06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm.
07 - Using a sharp knife, cut the chilled roll into slices just under half an inch thick and arrange cut side up on the prepared sheet, spacing evenly.
08 - Brush each palmier lightly with the beaten egg for a golden finish.
09 - Bake in the preheated oven for 16 to 18 minutes until puffed and golden brown.
10 - Allow to cool slightly, then serve warm or at room temperature.
