- 1 x ready made puff pastry roll
- Egg wash
- Sun-dried tomatoes (paste or whole)
- Grated fresh parmesan
Tip: You can make Palmiers in advance and freeze the slices prior to baking
- Allow the pastry to sit at room temperature for at least 30 mins
- Gently unroll the pastry whilst leaving it on it’s parchment paper or transfer to a floured surface (may be the easier option)
- Spread the pesto generously over the pastry, close to the edges
- Now add blobs of sun-dried tomato paste or whole chopped sun-dried tomatoes. Add as much or as little as you like.
- Sprinkle with grated parmesan
- Using a knife gently pry the edge of one length of pastry inwards (you are effectively rolling both long lengths of the pastry towards each other to meet in the middle). Make sure the first roll is tight otherwise the curl shape will not be evident when baked.
- Gently pull the paper, thereby rolling the pastry to make the second curl. Alternatively use your fingers to roll it towards the centre.
- Once you have reached the mid point turn the pastry around and roll the other side.
- Cover the Palmier log tightly with the parchment paper and pop into the fridge to set for at least 3o mins.
- Before slicing brush along the pastry with egg wash.
- Use a sharp knife to cut 1 inch slices (discarding the top and bottom ends of the log). You can slice them as thin or as thick as you like but we find thicker slices are better.
- Pop in the oven for 10-12 mins or until golden brown. (leave a little gap between pastries on the tray).
- Palmiers do keep in an airtight container for a couple of days but they are really best served fresh from the oven.
Other sweet & Savoury Filling Options
Nutella & chopped hazelnuts
Brown sugar & cinnamon
Any fruit/berry filling: cranberries, raspberry jam, apple
Mushroom & goats cheese
Bacon & brie
Fig & blue cheese
Caramelised onion (solo or with figs/blue cheese)
Ham & cheese