Sun-dried tomato, parmesan & rosemary palmiers

54 Comments

This post may contain affiliate links. Please read my disclosure for more info.

Do you bore yourself with your lack of ‘pre-dinner nibble’ imagination when you have guests over? I certainly do, so I thought I’d replace those dull dishes of crisps & nuts with something a bit more impressive … these easy puff pastry ‘palmiers’ stuffed with tasty sun-dried tomatoes, parmesan & fresh rosemary. Mmmm!

sun-dried tomato, parmesan and rosemary palmiers stacked up on a black baking tray.

One of the things I thought that the Australians were really good at when I lived there recently was chips ‘n’ dips and ‘nibbles’ before dinner. They love ‘em and have all sorts of different kinds like little rice crackers, different kinds of fancy breadsticks, pots of stuffed olives and loads of interesting hummus-type dips. It’s really hard not to eat a few too many and end up spoiling your appetite!

Over here in the UK we’re pretty boring about this kind of thing and you won’t usually get more than a few crisps or maybe if you’re extra lucky some mixed salted nuts. If that sounds a bit rude of me to say so, then let me assure you that I’m no better myself. I will usually just plonk down dishes of said crisps or nuts to have with drinks before dinner if I have guests over. The shame!

I suppose we could blame the better weather over there. After all, if you’re going to sit around at BBQs every summer weekend, you need plenty of interesting pre-dinner nibblies. 😉

A collage of 2 images showing sundried tomatoes and other ingredients for savory palmiers.

Whatever the reason, I thought these cute little savoury puff pastry palmiers would be perfect for spicing up my pre-dinner offerings at my next dinner party! And the great thing about them is that they not only take mere minutes to put together, as you use a whole sheet of ready-rolled puff pastry, but you can make them, put them on a baking sheet, then pop them in the fridge until your guests arrive. When you hear the door-bell ring, you can pop them in the oven and hey presto, 10 minutes later you’ve got warm, cheesy, tomato-y little fresh pastries for your guests to nibble on until dinner’s ready.

These are nothing more complicated than two or three ingredients sprinkled generously over puff pastry and then rolled up tightly from both of the long sides so that they meet in the middle. You end up with a long roll of pastry that you then slice, like a sausage, in about 1cm-thick rounds. Pop on a baking tray, brush with a little egg, then bake.

Silly me fully intended to take a picture of the long roll before I cut it into rounds, but totally forgot in my excitement to get them into the oven. Sorry! (when I make them again I’ll take a photo and pop back here and post it!) Hopefully though the recipe explains clearly enough how to do the rolling in part. It isn’t complicated to understand – promise!

A collage of 2 images showing how to make pastry palmiers
Roll both of the long sides of the pastry in until they meet in the middle. Pop in the fridge to firm up, then slice into 1cm-wide slices and bake!

Although I chose to make sun-dried tomato, parmesan & rosemary palmiers this time, you could of course choose other flavours. And really the possibilities are endless. How about olives, oregano & feta? Or bacon, thyme & cheddar? Pesto & prosciutto? I could go on and on!

Hmm, any tips before I leave you with the recipe? Let’s see … oh yes, pop the rolled-up pastry roll in the fridge for half an hour so that it’s easier to slice through. And of course you can freeze any uncooked palmiers until you want to eat them. Just carefully place them in containers with the layers separated by baking paper  and then cook straight from frozen when you want fresh palmiers – just give them a few extra minutes in the oven.

sun-dried tomato, parmesan and rosemary palmiers on a black baking tray with fresh rosemary.

So I guess this means goodbye oh-so-boring pre-dinner crisps … hello much-more-interesting palmiers. What lucky guests you’ll all have at your next dinner party!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
sun-dried tomato, parmesan and rosemary palmiers stacked up on a black baking tray.
4.25 from 8 votes

Sun-dried tomato, parmesan & rosemary palmiers

Say goodbye to boring 'crisps & nuts' nibbles when you next have guests over and hello to these tasty puff pastry palmiers stuffed with sun-dried tomatoes, parmesan & fresh rosemary!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 25 -30

Ingredients 
 

  • 1 sheet ready-rolled puff pastry, the one I used was 375 grams/13 ounces – see notes below*
  • a bit of flour, for dusting
  • 5 ounces sun-dried tomatoes, chopped finely
  • 1/4 cup parmesan cheese, grated
  • a very large sprig fresh rosemary, or 2 smaller ones, leaves shredded off & finely chopped
  • black pepper
  • 1 egg, lightly beaten

Instructions 

  • Lay the pastry out on a well-floured board, then sprinkle evenly with the tomatoes, parmesan, rosemary & plenty of pepper.
  • Carefully roll up both of the long sides of the pastry until they meet in the middle. Brush the area between the two parts of the roll with a little egg and push the two parts together so that they stick. Pop the whole roll into the fridge for at least half an hour (either pop it in on the board or if it won’t fit in the fridge carefully side onto something smaller like a baking tray.) Meanwhile, heat the oven to 200C/390F.
  • Remove from the fridge and slice into roughly 1cm-slices with a big sharp knife. Carefully place the slices on a baking tray lined with non-stick baking paper. Reshape them a little if necessary, then brush the tops with the egg.
  • Bake for 10 to 15 minutes until the palmiers are puffed and golden. Cool slightly on the tray, then serve while still warm!

Notes

It doesn’t really matter if your sheet of pastry is a little smaller or larger. Just adjust the amount of toppings you add accordingly.

Nutrition

Calories: 75kcal, Carbohydrates: 7g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 56mg, Potassium: 202mg, Sugar: 2g, Vitamin A: 65IU, Vitamin C: 2.2mg, Calcium: 20mg, Iron: 0.8mg
Like this recipe? Rate and comment below!

A \'Click here\' button that isn\'t working any more.

You can also find more from Scrummy Lane on FacebookPinterestTwitter and Instagram and follow me on Bloglovin! Thanks so much for reading!

*This post may contain affiliate links which means that if you click on a link and make a purchase I get a small percentage of the amount you spend. At no extra cost to you, of course! Thank you!*

 sun-dried tomato, parmesan and rosemary palmiers stacked up on a black baking tray with a title on it for Pinterest.

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

54 Comments

  1. love this! My rosemary bush is out of control and I am always looking for ways to use it up 😉

    1. Hello! Oh, that’s wonderful that you have a rosemary bush in your garden. That’s one of my ambitions – to have a whole herb garden! Thanks so much for passing by!

  2. This is my kind of party food. I am also kind of obsessed with sun dried tomatoes at the moment. I have been eating them out of the jar. Ooops.

    1. Haha … well, I can think of worse things to be eating out of a jar, Dannii! Glad you like the palmiers!

    1. Thank you so much, Tina! I must say these taste pretty good for how easy they are to make. Glad you like them and thanks for passing by!

  3. Helen, these are too cute! I love anything puff pastry, and these look simple enough to be the most delicious pre-dinner nibbles while allowing the cook to do her thing in the kitchen 😉

    1. Thank you, Denise! I know pastry is a bit naughty, but these make such great little snacks. Homemade but, as you say, without being too much fuss. 🙂

  4. A savory palmier is such a great idea, Helen, and I love the ingredients you used! These would be such a special side dish to serve, and your photos are so pretty! Pinned.

  5. I once tried working with stuffed puff pastry – before I had a chance to chill it – needless to say it was a total disaster! Quite the opposite of these gorgeous Palmiers, Helen!

    1. Oh no, Shashi! Well I promise you these are sooo easy to make. I really hope you risk making these some time. I think they would turn out just fine!

  6. Oh my gosh! These look beautiful! Perf for a pretty, tasty little meal! Guests would love these! Great recipe! Thanks for sharing!!

    1. Hello Cailee. Thank you so much for saying these are beautiful. What a compliment! 🙂

  7. Such an amazing appetizer Helen! So easy to make, too! Love these palmies! Not sure if I want to serve them to my guests, I can eat them all 🙂 🙂 🙂 Pinned!

  8. Hehe isn’t that funny that we’re good at that? I think we are just hungry and waiting for dinner is too long 😛

  9. Savory palmiers – I love it! These are so creative and truly are a perfect nibble with wine! These just give me a good excuse to pour another glass 😉

    1. Thank you so much for being so enthusiastic about these, Kathleen! They would indeed go well with a glass of wine … why didn’t I think of that?!