Sun-Dried Tomato Palmiers

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“from "INVITATION TO DINNER" cookbook”
44 pieces

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Stir the minced garlic into the prepared pesto.
  3. Unfold the pastry sheets and on a lightly floured board roll them slightly with a rolling pin to make a rectangle that measures 11 by 12 inches.
  4. Cut each pastry sheet in half lengthwise.
  5. Spread 1/4 of the pesto (2 tablespoons) over the entire surface of each pastry sheet.
  6. Divide and sprinkle the cheeses and sun-dried tomatoes over the pesto on each pastry sheet and season each with a pinch of pepper.
  7. Tightly roll each sheet, starting at a long side, into a 1-inch-wide log.
  8. Using a sharp serrated knife, cut each log into about twenty-four 1/2-inch slices and place then on ungreased baking sheets 1 1/2 inches apart.
  9. (The palmiers may be baked right away or refrigerated for up to 2 days. The unbaked palmiers can be frozen, covered, for up to 2 weeks.) If frozen, defrost the palmiers in the refrigerator before baking.
  10. Bake the palmiers in the preheated oven for 10-15 minutes, until golden brown.
  11. Let them cool for 3 minutes on the baking sheets, then transfer them to cooling racks.

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