Sun-Dried Tomato Puff Pastry Palmiers with Pesto

These Sun-Dried Tomato Puff Pastry Palmiers with Pesto are a show-stopping appetizer with only four ingredients. Made with puff pastry sheets, sun-dried tomatoes, feta, and pesto, these delicious savory palmiers are fit to please a crowd.

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These elegant Sun-Dried Tomato Puff Pastry Palmiers with Pesto are great for any party and look incredibly fancy. The best part is that they are effortless to put together. The key with palmiers is to chill the dough wrapped in parchment paper before slicing. As a result, this will ensure they hold their shape when cut. I find these precut parchment paper sheets a huge time saver in the kitchen.  

Once baked, the puff pastry dough turns crispy and melts into the rest of the ingredients creating a show-stopping result. These sun-dried tomato palmiers are delicious and elegant puff pastry appetizers. If you love sun-dried tomatoes, you would also like my popular recipe, Creamy Sun-Dried Tomato Pesto Pasta.

Why This Recipe Works

• This appetizer recipe is simple and quick.
• These savory palmiers are rich and flakey.
• They look elegant but are incredibly simple to make.
• This recipe only requires four ingredients.
• These are the best Sun-Dried Tomato Puff Pastry Palmiers ever!

Ingredients

• Puff Pastry - Puff pastry sheets are such an incredibly versatile ingredient. You can cut them and fill them with just about anything you can imagine. As a result, you will have an instant appetizer, dessert, or snack. You can find them in the freezer section at most major grocery stores. Let it thaw for about 40 minutes on the counter, and it's ready to unroll and use!
• Sun-Dried Tomatoes - Sun-dried tomatoes usually come in a jar packed in oil. They are sweet, savory, and have a fantastic concentrated tomato flavor.
• Pesto - Store-bought pesto works great, which you can find refrigerated or even frozen. Alternatively, you can also make pesto at home. Try my Lemon Garlic and Basil Pesto or these 17 Easy Pesto Recipes Without Pine Nuts for homemade pestos.
• Feta Cheese - Feta cheese has a wonderfully salty bite, and you can buy it in a block or already in crumbles. Alternatively, goat cheese and parmesan cheese are also great substitutions. 

Equipment

• Parchment Paper
• Measuring Cups & Spoons

Variations

• Puff pastry desserts: For sweet lovers, puff pastry palmiers can be made sweet by adding hazelnut chocolate spread or even apple pie filling. 
• Vegan Sun-Dried Tomato Palmiers: This recipe is convertible to vegan by swapping cheese with vegan cheese. Additionally, most readily available brands of puff pastry are suitable for vegans. 
• Try a different protein: Savory palmiers fillings are endless. Prosciutto, ham, bacon, and sausage stuffed palmiers also taste amazing for an appetizer or breakfast. 
• Mushroom palmiers: As much as I love pesto flavor in puff pastry, I am also a big fan of mushrooms. Mushrooms can blend with the taste of other veggies very easily. Additionally, with very few calories, they are a healthy replacement for meat. 
• Try another cheese: Feta cheese is a healthy and delicious choice. I add a little less salt when using feta cheese as it has added salt already. Try adding parmesan or goat cheese to these savory palmiers as well.

What To Serve With Sun-Dried Tomato Palmiers?

Sun-Dried Tomato Puff Pastry Palmiers can be paired with other appetizers to make a light meal or a hearty lunch.

• Garlic Baked Green Beans
• Creamy Sun-Dried Tomato Pesto Pasta
• Kale Salad with Lemon Dressing
• Low Carb Sausage Stuffed Mushrooms

How To Store Leftover Sun-Dried Tomato Palmiers?

Store these savory palmiers in an airtight container in the refrigerator for 3-4 days. To reheat, bake at 400 degrees for 6-8 minutes.

How To Make Sun-Dried Tomato Puff Pastry Palmiers

1. First, thaw one sheet of puff pastry according to package directions. Once thawed, unwrap onto a sheet of parchment paper.
2. Spoon the pesto over the top of the puff pastry and spread out in an even layer, making sure to get right up against the edges.
3. Next, remove the sun-dried tomatoes from the jar of oil, set them on a paper towel-lined plate, and pat the excess oil off with another paper towel. Chop tomatoes into pea-sized pieces and sprinkle over the top of the pesto. Again, creating an even layer as possible.
4. Crumble the feta cheese into pea-sized bits and sprinkle over the top of the pesto and sun-dried tomatoes.
5. With flat hands, lightly press down the feta and sun-dried tomatoes into the pesto and puff pastry (creating a flatter surface area).
6. Starting with one of the long sides, carefully roll upwards toward the center of the sheet, then do the same on the other side until both sides meet evenly in the middle.
7. Next, wrap the parchment paper over the top of the rolled puff pastry and tuck it in on the other side to hold its shape. Place in freezer (seam side up) for at least an hour.
8. Preheat the oven to 400 degrees. Remove the rolled puff pastry from the freezer, place it on a cutting board. Unwrap it from the parchment paper (still seam side up).
9. Next, with a sharp knife, cut the roll into ¼ inch slices. Place each piece about two inches apart on a parchment-lined baking sheet (you can reshape each one with your fingers once on the baking sheet if they become misshapen while slicing).
10. Bake at 400 degrees for 15-18 minutes or until golden brown. Remove and transfer to a wire rack to cool.

Recipe FAQs 

Expert Tips

• The key with palmiers is to chill the dough before baking. As a result, they will hold their round shape when slicing. 
• If the puff pastry palmiers become misshapen while slicing, you can use your fingers to reshape them.
• An easier method rather than having both sides rolled to the middle is just continue rolling one side all the way across to make a sun-dried tomato puff pastry pinwheel.

More Appetizer Recipes

• Chicken Pesto Flatbread Pizza
• Bourbon Bacon Jam Crostini
• Burrata Crostini with Kalamata Olive Tapenade
• Jalapeno Cheese Bites