Savory Palmiers

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These savory palmiers with pesto and sun-dried tomatoes are crisp, buttery, bite-sized appetizers made with puff pastry. They are simple to make and make a beautiful and impressive presentation.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Snack

Cuisine: French

Diet: Vegan, Vegetarian

Servings: slices

Calories: 141kcal

Author: Alison Corey

Equipment

Ingredients

1 sheet vegan puff pastry or regular
3 tablespoon vegan pesto sauce or regular
3 tablespoon sundried tomatoes
1 tbso extra virgin olive oil
flour for dusting

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lightly dust a clean surface with flour.
Flour a rolling pin and roll out the puff pastry slightly to even out the surface. Aim for a rectangle about 10x12 inches.
Evenly spread the vegan pesto over the surface of the puff pastry, leaving about ½ inch border on all sides. Scatter the finely chopped sundried tomatoes on top of the pesto. Add a pinch of salt and freshly ground black pepper for seasoning.
Starting with one of the longer edges, roll the pastry tightly toward the center until you reach the middle.
Repeat with the opposite edge so the two rolls meet in the center.
Wrap the rolled pastry in plastic wrap and refrigerate for 15–20 minutes to firm up.
Remove the pastry from the fridge and slice it into ½-inch thick slices using a sharp knife.
Lay the slices flat on the prepared baking sheet, leaving about 1 inch between each palmier.
Bake for 15–18 minutes or until the palmiers are puffed and golden brown. Rotate the baking sheet halfway through baking for even cooking.
Allow the palmiers to cool slightly on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.

Notes

Tips

Puff pastry works best when it’s chilled. Keep it in the refrigerator until you’re ready to roll it out to prevent the butter layers from melting.
Use a lightly floured surface and a rolling pin to ensure the pastry is an even thickness, about ⅛ inch thick.
Roll the palmiers tightly so they hold their shape well while baking.
A thin, even layer of filling is key. Too much can make the pastry challenging to roll and cause the palmiers to lose shape during baking.
Be sure the puff pastry has had enough time to chill and set before slicing them, or you'll squish them.

Storage

Prepare in advance and keep in the fridge for up to a day before baking.
Store baked palmiers for up to 3 days in an airtight container at room temperature.
Store in an airtight container in the fridge for 5 days.
Freeze for up to 3 months.
Defrost in the fridge overnight and reheat in the oven until crispy.

Nutrition