📝 About This Recipe
While traditionally served as a sugared French cookie, these savory palmiers transform the classic 'elephant ear' shape into a sophisticated, buttery appetizer. Layers of crisp, flaky puff pastry are swirled with umami-rich sun-dried tomato pesto, nutty Parmesan, and aromatic herbs for a Mediterranean flair. They are the ultimate party snack—elegant enough for a cocktail hour yet simple enough to whip up for a cozy night in.
🥗 Ingredients
Pastry Base
- 1 sheet Puff Pastry (all-butter variety, thawed but cold)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Savory Filling
- 1/4 cup Basil Pesto (high-quality store-bought or homemade)
- 2 tablespoons Sun-dried tomato tapenade (finely minced)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Smoked paprika (for a subtle hint of warmth)
- 1 teaspoon Fresh rosemary (minced very finely)
Egg Wash & Finishing
- 1 large Egg (beaten with 1 tsp water)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Flaky sea salt (such as Maldon, for topping)
- 1 teaspoon Sesame seeds (optional, for added crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cheese doesn't stick.
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2
Lightly dust your work surface with flour. Unroll the cold puff pastry sheet and gently roll it out with a rolling pin into a 10x12 inch rectangle.
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3
Spread the basil pesto in a thin, even layer across the entire surface of the pastry, leaving a tiny 1/4-inch border at the edges.
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4
Dab the sun-dried tomato tapenade over the pesto and use the back of a spoon to swirl it in gently.
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5
In a small bowl, mix the grated Parmesan, garlic powder, smoked paprika, and minced rosemary. Sprinkle this mixture evenly over the pesto layer.
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6
Lightly press the cheese and herb mixture into the pastry with your hands or a rolling pin so it adheres to the pesto.
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7
Identify the two longer sides of the rectangle. Roll one side tightly toward the middle, stopping exactly at the center point.
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8
Roll the opposite side tightly toward the center until the two rolls meet in the middle, resembling a double scroll or 'elephant ears'.
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9
Wrap the rolled log tightly in plastic wrap and place it in the freezer for 10-15 minutes. This makes the pastry firm and much easier to slice cleanly.
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10
Remove from the freezer. Using a very sharp serrated knife, slice the log into 1/2-inch thick rounds.
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11
Place the palmiers on the prepared baking sheets, spacing them at least 2 inches apart as they will expand significantly.
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12
Lightly brush the tops and sides of each palmier with the egg wash. Sprinkle with a pinch of flaky sea salt, cracked black pepper, and sesame seeds.
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13
Bake for 15-18 minutes, or until the pastry is puffed, crisp, and a deep golden brown. The cheese should be bubbling and caramelized.
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14
Allow the palmiers to cool on the baking sheet for 5 minutes to set their shape, then transfer to a wire rack to maintain crispness.
💡 Chef's Tips
Use 'all-butter' puff pastry for the best flavor and lift; vegetable oil versions won't be as flaky. Keep the pastry as cold as possible; if it gets too soft while rolling, pop it back in the fridge for 10 minutes. Don't overfill the pastry, as too much moisture from the pesto can lead to a 'soggy bottom' rather than a crisp crunch. Ensure your knife is very sharp—a dull blade will squish the delicate layers of the pastry rather than cutting through them. If you don't have sun-dried tomato tapenade, finely chopped olives or even a thin layer of prosciutto work beautifully.
🍽️ Serving Suggestions
Serve warm alongside a crisp glass of Prosecco or a dry Sauvignon Blanc. Pair with a small bowl of balsamic glaze or warm marinara for dipping. Display on a wooden charcuterie board with grapes, walnuts, and soft goat cheese. These make an excellent accompaniment to a creamy tomato basil soup. Serve as a light 'bread' side for a Mediterranean-style chopped salad.