Pesto Palmiers

These tasty appetizers can really be made with anything inside.  They’re quick and easy to make and can be done ahead of time and frozen for whenever you need them!


  • Pesto sauce, store-bought or homemade (1/2 cup per puff pastry sheet)
  • Pepperidge Farm puff pastry (each box has two sheets), defrosted but still chilled
  • Parmesan cheese
Instead of pesto, try…
    • Olive tapenade
    • Sweet red peppers and olive puree (just place peppers and olives from Sweet Red Pepper and Kalamata Hummus recipe in a food processor)
    • Chopped sun-dried tomatoes, pesto and parmesan
    • Ham and swiss cheese


  • Lay out the sheet of puff pastry on a lightly floured surface
  • Evenly coat the puff pastry rectangle with approximately 1/2 cup of pesto sauce – you want it to be thoroughly covered
  • Sprinkle parmesan cheese over the pesto
  • Begin rolling up the puff pastry, starting with the side closest to you – roll it up tightly, halfway
  • Spin the puff pastry sheet around and roll up the other side until it meets up with the rolled side
  • Repeat this with the remaining puff pastry sheet(s), if desired
  • Turn the roll over and place it on a parchment paper lined baking sheet
  • Place the rolls in the freezer for approximately 20 minutes (you can also refrigerate until firm, about 45 minutes)
  • Remove the rolls from the freezer and cut 1/2 in. wide slices down the roll
    • If you’re planning on making these ahead of time, just place them back in the freezer after you’ve cut them
  • Place the palmiers on the parchment paper  (or a greased baking sheet) at least 1 inch apart – these will grow!
  • Bake at 375°F for 15 minutes, or until golden brown

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