Mediterranean Palmiers


Need a show-stopping appetizer for your next party?  Here it is...pesto, goat cheese and sun-dried tomatoes, wrapped in delicate puff pastry.  It just doesn't get any better than this!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Chill: 45 minutes
  • Cool: 10 minutes
  • Serves: 30
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4 39



  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/4 cup prepared basil pesto

  • 1/2 cup crumbled feta cheese or goat cheese

  • 1/4 cup finely chopped sun-dried tomatoes

  • 1/4 cup walnuts, chopped (optional)


  1. Unfold 1 pastry sheet on a lightly floured surface.  Spread 2 tablespoons pesto on the pastry sheet to within 1/2 inch of the edge.  Top with 1/4 cup cheese, 2 tablespoons tomatoes and 2 tablespoons walnuts, if desired.  Starting at the long sides, fold the pastry towards the center, leaving a 1/4-inch space in the center.  Fold one side of the pastry over the other, making a 4-layer rectangle.  Repeat with the remaining pastry sheet.  Cover the pastry rectangles with plastic wrap and refrigerate for 45 minutes.

  2. Heat the oven to 400°F.  Cut each pastry rectangle into 15 (1/4-inch) slices.  Place the slices, cut-side down, onto 2 baking sheets.

  3. Bake for 15 minutes or until the pastries are golden brown, turning the pastries over once halfway through baking.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Always preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.

To add special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.

Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.


  • VIEW:
  • Traditionally, sun-dried tomatoes are dried in the sun for 4-10 days. The process intensifies the flavor and retains the nutritional value.

On Social Media, Use #Puffpastry

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Submitted by:
Leslie O.
Date: 1/22/2010

3 star rating

"Before even making this recipe, I ran into several problems with the directions. 1 - Amount of cheese states 1/4 cup, then in the assembly it states again that 1/4 cup is to be used on the first sheet, leaving zero for the second sheet. 2-it says to state folding on the long end, but there is no long end out the package - it's square and does not state to roll it out."

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