Sun-Dried Tomato Pesto Palmiers

# What You'll Need:

→ Pastry

01 - 1 sheet (8.8 oz) all-butter puff pastry, thawed if frozen

→ Fillings

02 - 3 tablespoons basil pesto (store-bought or homemade)

03 - 1/3 cup (1.75 oz) sun-dried tomatoes in oil, drained and finely chopped

04 - 1/4 cup (0.9 oz) grated Parmesan cheese

05 - 1/4 teaspoon freshly ground black pepper

→ Finish

06 - 1 egg, beaten (for egg wash)

# How To Make It:

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

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

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

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

05 - Starting from one long edge, roll the pastry tightly toward the center; repeat from the opposite edge to form a double scroll meeting in the middle.

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

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

08 - Lightly brush each palmier with the beaten egg to ensure an even golden finish.

09 - Bake in the preheated oven for 16 to 18 minutes until puffed and golden brown.

10 - Allow to cool briefly before serving warm or at room temperature.

# Expert Tips:

01 -

They taste like you spent hours in the kitchen, but the actual work is just rolling and slicing.
Perfect for using up that jar of pesto sitting in your fridge and those sun-dried tomatoes you bought on impulse.
They look gorgeous on a platter, and people always ask for the recipe.

02 -

Chilling the rolled pastry is not optional, I learned this the hard way when my first batch turned into messy spirals.
A sharp knife makes all the difference, a dull one squashes the layers and you lose that crisp definition.

03 -