Savory Sun-Dried Tomato Palmiers

# What You’ll Need:

→ Pastry

01 - 1 sheet all-butter puff pastry, thawed (approx. 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)

# How-To:

01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.

02 - Unroll the puff pastry on a lightly floured surface into a rectangle approximately 10 x 12 inches.

03 - Evenly spread the basil pesto over the pastry, leaving a 1/2-inch border on all sides.

04 - Distribute the chopped sun-dried tomatoes, grated Parmesan, and black pepper evenly atop the pesto layer.

05 - Starting at one long edge, roll the pastry tightly toward the center; repeat from the opposite edge until both rolls meet in the middle forming a double scroll.

06 - Wrap the rolled pastry in plastic wrap and refrigerate for 15 minutes to firm up.

07 - Using a sharp knife, cut the roll into slices just under 1/2 inch thick and arrange cut side up on the prepared baking sheet, spaced apart.

08 - Lightly brush each palmier with the beaten egg to promote browning.

09 - Bake for 16 to 18 minutes or until puffed and golden brown.

10 - Allow the palmiers to cool slightly before serving warm or at room temperature.

# Expert Hints:

01 -

They look fancy but come together in under 40 minutes with barely any effort.
The pesto and sun-dried tomatoes create a bold, tangy flavor that feels gourmet without any fuss.
Perfect for parties because you can slice and chill them ahead, then bake right before guests arrive.

02 -

Chilling the rolled pastry is not optional, it prevents the palmiers from unraveling or losing their shape in the oven.
Don't overfill with pesto or the palmiers will leak and turn soggy instead of crisp.

03 -