Pesto Parmesan Palmiers


One of my favorite parts of any party is getting to nosh on different appetizers. Sometimes, I don’t even require a meal if the appetizers are good enough. If you’re hosting friends, I strongly recommend that you make these savory palmiers to pique your guests’ appetites. They are relatively simple to make if you use store-bought puff pastry, and you can make endless varieties depending on what you put in them. I made these palmiers recently for a Thanksgiving party, and without prior discussion, my very good friend walked in the door with her own big bowl of them! And let me tell you, there is no such thing as savory palmier overload, especially when some of them are stuffed with prosciutto and gruyère!

To make these palmiers, defrost frozen puff pastry in the refrigerator. One sheet of puff pastry makes about 20 small palmiers. Preheat your oven to 400º F. Lightly flour a cutting board, and roll out the puff pastry until it is thin and rectangular.

Spread 3 to 4 tablespoons of pesto on the puff pastry using an offset spatula. Then, grate some Parmesan cheese over the puff pastry too. Take one of the longer sides of the rectangle, and roll it inwards until it reaches the halfway point of the puff pastry sheet. Roll the other long side of the rectangle in as well so that the two rolls meet in the middle. Put the rolled pastry in the fridge for about 5 minutes so it chills and is easier to slice.


Using a sharp knife, slice the puff pastry into 1/2 inch pieces. Don’t worry too much if they don’t look very pretty.


Place the sliced palmiers onto an ungreased baking sheet about 1 inch apart. If you’re preparing the palmiers ahead of time, you can refrigerate them on the baking sheet and cook them when you’re ready.

Bake the palmiers for 15 minutes until they are puffed and golden brown, rotating the pan half way through. Allow them to cool slightly and then gobble them up! The palmiers are most delicious when they are eaten warm, but they’re good at room temperature too. I hope these palmiers help make your party a little more festive. Enjoy!

This recipe was adapted from Gourmet.

Shopping list:

  • Frozen puff pastry
  • Pesto- 3 to 4 tablespoons per sheet
  • Parmesan cheese
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Pesto Parmesan Palmiers — 9 Comments

  1. I have always wanted to try these. Watching Ina do it didn’t give me much confidence. Your pictures and description make it sound much more “doable”!
    Thank you. I’m venturing out this year and trying new things.

    • I don’t recommend refrigerating the palmiers because refrigerators are humid and will likely make them soggy. They are fine at room temperature for 4 hours or so, but they are most delicious right out of the oven. If you assemble and slice the palmiers, you can flash freeze them and bake them from frozen immediately before serving.

  2. Pingback: Greasy Palmiers | A Year In The Making

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