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Several palmiers leaning against each other on a white serving platter on a white counter.

Sun-Dried Tomato Puff Pastry Palmiers with Pesto

This show stopping appetizer is made with only four ingredients. Flakey puff pastry, sun-dried tomatoes, feta, and pesto create this elegant appetizer fit to please a crowd.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer
Cuisine American
Servings 20
Calories 93 kcal

Ingredients
  

  • 1 sheet frozen puff pastry 2 sheets per box, 1 sheet makes about 20 palmiers
  • ¼ cup pesto
  • ½ cup sun-dried tomatoes chopped
  • ½ cup feta cheese crumbled

Instructions
 

  • First, thaw one sheet of frozen puff pastry according to the package directions. Once thawed, unfold the dough onto a sheet of parchment paper lying on a flat surface. 
  • Roll the dough slightly with a rolling pin to about a 10x12 rectangle.
  • Spoon the pesto over the top of the puff pastry and spread it out to the edges in an even layer. 
  • Next, sprinkle the chopped sun-dried tomatoes and the crumbled feta in an even layer on top of the pesto. With flat hands, lightly press down the feta and sun-dried tomatoes into the pesto and puff pastry (creating a flatter surface area).
  • Starting with one of the long sides, carefully roll inwards toward the center of the sheet. Stop rolling once it reaches the middle. 
  • Then roll the other side of the dough until both sides meet evenly in the middle. Next, wrap the parchment paper over the top of the rolled pastry dough and tuck it in on the other side to hold its shape. Place the dough in the freezer (seam side up) for one hour or up to four.
  • Wrap the parchment paper over the top of the rolled puff pastry and tuck in on the other side to hold its shape. Place in freezer (seem side up) for at least an hour.
  • Preheat the oven to 400°F and line a large baking sheet with parchment paper. Remove the rolled puff pastry from the freezer, place it on a cutting board, and remove the parchment paper (still seam side up). With a sharp knife, slice the rolled dough into ¼ inch pieces. Place each palmier about two inches apart and bake for 12 minutes or until golden brown. If the palmiers become misshaped after slicing, reshape each with your fingers while on the baking sheet. 
  • Remove the palmiers and transfer them to a wire rack to cool completely.

Nutrition

Serving: 1 PalmierCalories: 93kcalCarbohydrates: 6gProtein: 1.8gFat: 6.8gSaturated Fat: 1.5gCholesterol: 4mgSodium: 92mgPotassium: 21mgFiber: 0.3gCalcium: 30mg
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