Ingredients
Scale
- 2 sheets frozen puff pastry (one 17.3 oz package), thawed according to package directions
- ¾ cup basil pesto (homemade or store-bought), excess oil drained
- 1 cup freshly grated Parmesan cheese, divided
- 1 large egg
- 1 tablespoon water
- Optional: ¼ teaspoon red pepper flakes or black pepper
Instructions
- Prepare Your Workspace: Line two baking sheets with parchment paper and set aside. If your puff pastry isn’t thawed, let it sit at room temperature for about 40 minutes until it unfolds easily but is still cold.
- Roll the Pastry: Lightly flour your work surface. Unfold one sheet of puff pastry and gently roll it with a rolling pin to smooth out the creases and create an even rectangle, approximately 10×12 inches. Don’t roll too thin or the layers won’t puff properly.
- Spread the Pesto: Using an offset spatula or the back of a spoon, spread half of the pesto (about 6 tablespoons) evenly over the entire surface of the pastry, leaving a small ½-inch border on the two short ends. Don’t be shy – you want good coverage for flavor in every bite.
- Add the Cheese: Sprinkle ½ cup of the freshly grated Parmesan evenly over the pesto layer. Press it gently into the pesto so it adheres well. Add a light sprinkle of red pepper flakes or black pepper if using.
- Create the Rolls: Starting from one long edge, tightly roll the pastry toward the center of the sheet. Then start from the opposite long edge and roll toward the center until both rolls meet in the middle. You should have two parallel rolls touching each other. Press them together gently so they stick.
- Chill the Log: Wrap the double roll tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). This firming step is crucial – it makes slicing much cleaner and helps the palmiers hold their shape. Repeat with the second sheet of puff pastry.
- Prepare Egg Wash: When ready to bake, preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg and water until well combined.
- Slice the Palmiers: Remove one log from the refrigerator. Using a sharp knife, slice the log into ½-inch thick pieces. You should get about 20 palmiers per log. If the pastry squishes when cutting, it’s too warm – pop it back in the fridge for 10 minutes.
- Arrange on Baking Sheets: Place the palmiers cut-side up on your prepared baking sheets, spacing them about 2 inches apart (they will expand). Gently brush the tops with egg wash for a beautiful golden finish. Sprinkle with any remaining Parmesan.
- Bake to Perfection: Bake for 16-18 minutes, rotating the pans halfway through, until the palmiers are puffed, golden brown, and crispy. The bottoms should be deeply golden. Don’t underbake – you want them crispy, not soft.
- Cool and Serve: Transfer to a wire rack and let cool for about 5 minutes. They’re best served warm or at room temperature. The pastry will crisp up even more as it cools.
Notes
- Thawing Puff Pastry: Never microwave puff pastry to thaw – it will become soggy. Thaw in the refrigerator overnight or at room temperature for 40 minutes.
- Pesto Oil: If your pesto is very oily, spoon it onto paper towels for a minute to absorb excess oil, which can make the pastry soggy.
- Sharp Knife is Key: A sharp knife gives clean cuts. Wipe the blade between cuts for the neatest slices.
- Size Matters: Don’t slice thicker than ½ inch or thinner than ⅜ inch for best results.
- Space Them Out: These puff up significantly, so give them room on the baking sheet.
- Crispiness: If they’re not crispy enough after baking, return them to the oven for 2-3 more minutes.
- Scaling: This recipe easily doubles or triples for large gatherings.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French-Italian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 palmiers
- Calories: 165
- Sugar: 1g
- Sodium: 205mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg