Ingredients:

  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed
  • ½ cup (120 ml) prepared pesto
  • ½ cup (75g) sun-dried tomatoes, oil-packed, drained and finely chopped
  • ¼ cup (30g) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Pinch of red pepper flakes (optional)
  • Reserved oil from sun-dried tomatoes for brushing

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll out the puff pastry sheet to slightly thin it.
  3. Spread the pesto evenly over the puff pastry sheet, leaving a small border at the edges.
  4. Sprinkle the chopped sun-dried tomatoes and grated Parmesan cheese evenly over the pesto layer. Add red pepper flakes if using.
  5. Starting from one long side, tightly roll the puff pastry sheet towards the center, creating a log.
  6. Repeat from the opposite long side, rolling towards the center until both rolls meet in the middle. You should now have a double log shape.
  7. Wrap the double log tightly in plastic wrap and chill in the refrigerator for at least 15 minutes.
  8. Using a sharp knife or pizza cutter, slice the chilled log into ½-inch (1.25cm) thick slices.
  9. Place the palmier slices cut-side up on the prepared baking sheet, leaving some space between each one.
  10. Brush the tops of the palmiers with the beaten egg.
  11. Bake for 15-20 minutes, or until the palmiers are golden brown and puffed up. Rotate the baking sheet halfway through for even baking.
  12. Let the palmiers cool slightly on the baking sheet before transferring them to a wire rack to cool completely.