Sundried Tomato Pesto Palmiers

One of the savory treats I served at the recent baby shower I hosted were some yummy sundried tomato pesto palmiers.    A palmier means palm tree in French.  Called such probably because of its shape.

They  look pretty fancy but are actually quite easy to make when you use store bought puff pastry.

You can actually fill them with lots of yummy things. This time I used a sundried tomato pesto which I bought ready made from Trader Joe’s.  If you are not lucky enough to have one near you, you could use just regular pesto or you could blend up some sun dried tomatoes and add them to some regular pesto to make sundried tomato pesto!

The first step is to lay out the puff pastry.  Let it sit outside of the refrigerator for a few minutes, not too long though because you don’t want it to get too soft because then it is too hard to work with but you want it to soften a bit so it doesn’t just crack when you roll it out.

Once you have it opened up on the counter, that is lightly floured, just gently roll it out a few times.  Not too many though because you don’t want the dough to get too thin.  Just enough rolls to soften it up a bit.  Then spread a thin layer of your chosen filling (sundried tomato pesto)  Not too heavy though.  I actually have too much on mine in the photo below.  If you get too much it really just oozes out all over the place while it bakes.

To form the palmier, roll the dough from each side halfway to the center.

Continue rolling until the sides meet in the center.

Wrap the dough in plastic wrap and refrigerate for 30-45 minutes so the dough firms up a bit.

After it is chilled cut the roll of puff pastry in 1/4 inch thick slices and place them face up on a baking sheet covered with parchment paper.

Bake in a 400 degree oven for 10-12 minutes until golden brown.  Flip the palmiers half way through the baking process.

Sundried Tomato Pesto Palmiers

Print Recipe

1 package frozen puff pastry, defrosted

1/2 C sundried tomato pesto or regular pesto (enough for two).

Lightly flour a board or counter and unfold one sheet of pastry.  Roll the pastry lightly with a rolling pin just until dough as softened a bit, not too thin.  Spread a thin layer of pesto on puff pastry (may not use the entire amount).

Begin rolling the dough from both sides until they meet in the middle. Repeat process with second puff pastry.

Wrap rolled pastry in plastic wrap and refrigerate for 30-45 minutes to allow it to firm and chill.  Remove and slice puff pastry into 1/4 inch thick slices and place them face up on a parchment paper lined cookie sheet.

Bake at 400 degrees for 10-12 minutes, flipping the palmiers halfway through the baking process.