Pin It I used to think palmiers were one of those bakery secrets I'd never crack at home. Then one Saturday, I unrolled a sheet of puff pastry, smeared on some leftover pesto, and realized how wildly simple they actually are. The kitchen filled with that buttery, herby smell, and I kept sneaking bites straight off the cooling rack. Now I make these whenever I need something that looks impressive but doesn't cost me my afternoon.
I brought a batch to a friend's birthday last spring, and they disappeared before the wine was even poured. Someone called them fancy pinwheels, and honestly, that's exactly what they are. They're flaky, savory, and just salty enough to make you reach for another.
Ingredients
- All-butter puff pastry: The buttery layers are what make these so crisp and golden, so don't skip the all-butter kind if you can help it.
- Basil pesto: I use whatever I have, homemade or a good jarred one works beautifully, just make sure it's vibrant and not too oily.
- Sun-dried tomatoes in oil: Drain them well and chop them fine so every bite gets a little tangy sweetness without big chunks.
- Parmesan cheese: Freshly grated melts better and adds that nutty, salty punch that ties everything together.
- Black pepper: Just a little heat to balance the richness, I grind it fresh every time.
- Egg: The wash gives them that bakery-perfect shine and helps them puff up beautifully.
Instructions
- Preheat and prep:
- Get your oven to 200°C and line a baking sheet with parchment. This stops them sticking and makes cleanup a breeze.
- Roll out the pastry:
- Unroll it gently on a floured surface into a rectangle, about 25 by 30 cm. If it's a bit uneven, don't worry, it still works.
- Spread the pesto:
- Use a spoon or spatula to spread it evenly, leaving a thin border around the edges. This keeps the filling from leaking out when you roll.
- Add the toppings:
- Scatter the sun-dried tomatoes, Parmesan, and pepper over the pesto. Press them down lightly so they stick.
- Roll into a double scroll:
- Starting from one long edge, roll tightly toward the center, then do the same from the other side until they meet. It looks like a fancy scroll, and it's easier than it sounds.
- Chill the roll:
- Wrap it in plastic and pop it in the fridge for 15 minutes. This firms it up so it slices cleanly without squishing.
- Slice into palmiers:
- Use a sharp knife to cut 1 cm slices, wiping the blade between cuts if it gets sticky. Lay them flat on the baking sheet with space between.
- Brush with egg:
- A light brush of beaten egg on top gives them that golden, glossy finish. Don't skip this step, it's the secret to that bakery look.
- Bake until golden:
- Slide them into the oven for 16 to 18 minutes, until they're puffed and deeply golden. Your kitchen will smell incredible.
- Cool and serve:
- Let them cool for a few minutes on the tray. They're delicious warm or at room temperature.
Pin It There's something about pulling a tray of these out of the oven and watching them cool that feels quietly satisfying. They're small, but they carry a lot of flavor, and they've become my go-to whenever I want to feed people something that feels special without the stress.
Flavor Variations
If you want to switch things up, try swapping the sun-dried tomatoes for finely chopped Kalamata olives or roasted red peppers. I've also added a pinch of chili flakes to the filling when I want a little kick, and it works beautifully with a cold glass of white wine.
Serving Suggestions
These are perfect with a crisp Sauvignon Blanc or a light sparkling wine. I like setting them out on a wooden board with some fresh grapes and a soft cheese, and they always get eaten first.
Storage and Make-Ahead Tips
You can roll and slice the palmiers, then freeze them on a tray before baking. Once frozen, toss them in a bag and bake straight from the freezer, adding a minute or two to the time. Baked palmiers keep for a day in an airtight container, but they're best fresh and crisp.
- Freeze unbaked slices for up to a month and bake whenever you need them.
- Reheat baked palmiers in a 180°C oven for 5 minutes to crisp them up again.
- Always let the pesto come to room temperature before spreading, it's easier to work with.
Pin It These little spirals have a way of making any gathering feel a bit more special. I hope they become one of your favorites too.
Recipe FAQs
- → What type of pastry is best for palmiers?
Classic puff pastry works best as it creates crisp, flaky layers that hold the fillings well.
- → Can I use homemade pesto in this dish?
Yes, homemade basil pesto provides fresh, vibrant flavor that complements the sun-dried tomatoes perfectly.
- → How do I prevent the palmiers from becoming soggy?
Ensuring the pesto and tomatoes are well-drained and chilling the rolled pastry before slicing helps maintain crispness during baking.
- → Are there good alternatives to sun-dried tomatoes?
Finely chopped olives or roasted red peppers can be used for different but equally tasty variations.
- → What is the ideal baking temperature and time?
Bake at 200°C (400°F) for 16–18 minutes until the palmiers are puffed and golden brown.
- → Can these be prepared ahead of time?
Yes, the rolled pastry can be chilled before slicing and baking, making them convenient for entertaining.