Pin it I stumbled on palmiers by accident one rainy Saturday when I had leftover pesto and a puff pastry sheet about to expire. I spread the green paste over the dough, added some sun-dried tomatoes I'd been hoarding, and rolled the whole thing into spirals. Twenty minutes later, my kitchen smelled like a French bakery, and I couldn't stop eating the crisp, savory bites straight off the pan.
The first time I brought these to a potluck, someone asked if I'd ordered them from a caterer. I laughed and said I'd made them that morning while still in pajamas. Everyone went quiet, then rushed the plate. I've been making double batches ever since because they vanish before I can grab a second one myself.
Ingredients
- All-butter puff pastry: The buttery layers are what make palmiers shatter when you bite into them, so skip the margarine versions and go for real butter pastry.
- Basil pesto: Store-bought works perfectly here, but if you have homemade in the fridge, use it for a brighter, more vibrant taste.
- Sun-dried tomatoes in oil: Drain them well and chop them fine so they don't weigh down the pastry or make it soggy.
- Parmesan cheese: Freshly grated melts better and adds a nutty, salty punch that pre-shredded cheese just can't match.
- Black pepper: A little heat balances the richness and wakes up the pesto and tomato flavors.
- Egg for wash: Brushing the palmiers with beaten egg gives them that shiny, bakery-perfect golden finish.
Instructions
- Prep your oven and pan:
- Heat the oven to 200°C and line your baking sheet with parchment so the palmiers release cleanly without sticking. This step also prevents any oil from the tomatoes from burning on the pan.
- Roll out the pastry:
- Unroll your thawed puff pastry on a floured surface and gently stretch it into a neat rectangle, about 25 by 30 cm. Don't press too hard or you'll flatten the buttery layers that make it puff.
- Spread the pesto:
- Use a spoon or offset spatula to spread the pesto evenly, leaving a small border around the edges. This border helps the rolls seal and keeps the filling from oozing out during baking.
- Add tomatoes and cheese:
- Scatter the chopped sun-dried tomatoes, Parmesan, and black pepper over the pesto layer. Press them gently into the pesto so they stick and don't fall off when you roll.
- Roll from both sides:
- Starting at one long edge, roll the pastry tightly toward the center, then do the same from the opposite side until both rolls meet in the middle. This double scroll shape is what creates the classic palmier heart.
- Chill the roll:
- Wrap the double roll in plastic wrap and refrigerate for 15 minutes. Chilling firms up the pastry so it slices cleanly without squishing or tearing.
- Slice into rounds:
- Use a sharp knife to cut the chilled roll into 1 cm thick slices, wiping the blade between cuts if it gets sticky. Lay each palmier cut side up on the baking sheet with space between them.
- Brush with egg:
- Lightly brush the top of each palmier with beaten egg for a glossy, golden crust. Don't drench them or the egg will pool and burn.
- Bake until golden:
- Slide the tray into the oven and bake for 16 to 18 minutes, watching for puffed layers and deep golden edges. Let them cool a few minutes before serving so the filling sets.
Pin it One evening I served these with sparkling wine before dinner, and my friend said they tasted like something you'd get at a wine bar in Paris. I didn't correct her. I just refilled her glass and brought out another tray, warm from the oven, because that's the kind of magic these little spirals create without even trying.
Make-Ahead Magic
You can slice the palmiers and freeze them unbaked on a tray, then transfer them to a freezer bag once solid. When you need them, brush with egg and bake straight from frozen, adding a couple extra minutes to the timer. It's the easiest way to look like a kitchen genius when people drop by unexpectedly.
Flavor Twists
Swap the sun-dried tomatoes for chopped kalamata olives or roasted red peppers if you want a different tangy note. A pinch of chili flakes mixed into the pesto adds a gentle kick that makes them even more addictive. I've also used tapenade in place of pesto when I'm feeling bold, and it works beautifully.
Serving and Pairing
These palmiers shine on a wooden board next to soft cheese, grapes, and marcona almonds. Pair them with a crisp Sauvignon Blanc or a dry rosé, and you've got an elegant spread that feels effortless. They're just as good at brunch with coffee or as a savory snack during movie night.
- Serve them warm for maximum flakiness, or let them cool to room temperature if you're assembling a platter ahead.
- Stack them in a napkin-lined basket for a rustic, inviting presentation.
- Leftovers keep in an airtight container for a day, but reheat them in the oven to restore the crispness.
Pin it These palmiers taught me that impressive food doesn't have to be complicated. All you need is good pastry, bold flavors, and a hot oven to turn a quiet afternoon into something worth remembering.
Recipe FAQ
- → What type of pastry is best for palmiers?
All-butter puff pastry provides the best flaky and buttery texture, essential for crisp and golden palmiers.
- → Can I use homemade pesto instead of store-bought?
Yes, homemade basil pesto adds freshness and can be customized, enhancing the overall flavor of the palmiers.
- → How should sun-dried tomatoes be prepared?
Drain any excess oil and finely chop the sun-dried tomatoes to evenly distribute their rich flavor throughout the filling.
- → What is the ideal baking temperature and time?
Bake at 200°C (400°F) for 16 to 18 minutes until the palmiers are puffed and golden brown.
- → Can these palmiers be served warm or at room temperature?
They are delicious both warm and at room temperature, making them versatile for serving occasions.