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Pesto and Parmesan Palmiers

Pesto and Parmesan Palmiers

makes 20-25 palmiers

preheat oven to 400 degrees

These are a VERY easy appetizer that look VERY fancy! You can switch up the filling..try olive

tapenade, chopped sundried tomatoes, different types of cheese..really anything.

Alternatively, instead of savory fillings, sprinkle pastry with cinnamon and sugar for a sweet


1 sheet frozen Puff Pastry, thawed

1/3 cup pesto

1/3 cup finely shredded parmesan cheese

Thaw out one sheet of puff pastry according to package directions.

Flour your surface and roll out the puff pastry just slightly, about an extra inch in each direction.

Working with the short side facing you, spread pesto and sprinkle parmesan all over the pastry,

leaving apprx 1/2 inch uncovered on all sides.

Working from the right side roll toward the middle and working from the left side roll towards the

middle so both sides meet in the center.

Wrap in plastic wrap and chill for 45 minutes.

Line two baking sheets with parchment paper.

After the pastry has chilled, remove plastic. Place on your surface and slice crosswise into

approximately 1/2 inch slices. Lay each slice flat on the prepared sheet leaving about one inch

between each palmier. They will puff up and spread out a bit.

Bake for 15 minutes until golden brown and puffed up.

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