Sun-dried tomatoes, parmesan and rosemary palmiers

A palmier or elephant ear is a french pastry, coated with sugar and baked to perfection. Say goodbye to those boring pre-dinner store bought nibbles and say hello to these easy 10 min palmiers. These ones are a savoury kind, with loads of sun-dried tomatoes, rosemary and some freshly grated parmesan cheese. This is my kind of party food. I am also kind of obsessed with sun-dried tomatoes at the moment, and I have been eating them straight out the jar! Yep, that’s me!! *embarrassed* I have no idea why sundried tomatoes are priced at their weight in gold in India. A country where sunlight is available on nearly every single day throughout the year. After all, they are just chunks of tomatoes dried in the sun and preserved in herbs and oil. Now seriously! How hard can it get? I usually make my own when tomatoes are in plenty. Yes, it can be done in a jiffy without breaking a sweat! Actually even without the all-powerful sun, in your oven!


Sun-dried tomatoes, parmesan and rosemary palmiers


  • 1 sheet Puff pastry Sheet
  • 1 tsp Flour for dusting
  • 3/4th cup Sun-dried tomatoes chopped
  • 1/2 cup Parmesan cheese grated
  • 1 sprig Rosemary finely chopped
  • 1 Egg lightly beaten


  1. Place the pastry sheet on a well-floured board, and sprinkle evenly with the sun-dried tomatoes, parmesan and rosemary.
  2. Now begin rolling the sheet along with the fillings from both the long sides towards the middle. The two rolls should meet in the centre of the sheet. Brush the area between the two parts of the roll with a little egg wash and press them together. Pop the roll in the refrigerator for half an hour. This will help the roll to firm up and will make the slicing easy.
  3. Now cut the log into 1 cm slices using a sharp knife and place them one by one on a baking sheet lined tray. Brush the tops of these palmiers with the egg wash.
  4. Bake them in a preheated oven at 180-degree celsius for 10 to 15 mins or until they are nicely puffed and golden.


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