A Very Merry Christmas and a Pesto, Sun Dried Tomato & Parmesan Palmier!

Prep Time:10 Mins, Cook Time: 15 Mins, Total Time: 25 Mins

December 24, 2013

Pesto & Sun Dried Tomato PalmiersMy final post before Christmas and just a quickie of a recipe today being Christmas Eve an’ all, my Pesto, Sun Dried Tomato & Parmesan Palmiers. Perfect for a Christmas or New Years party and even festively coloured green and red!. A deliciously moorish munch in truth for any party or gathering, drinks nibble, late night snack or even a picnic or lunchbox. Deliciously moorish and handily made in minutes. Especially if you use bought pesto and ready rolled puff pastry.

I actually used homemade pesto, and Kale Pesto no less. Simply whizzed up kale (and lots of it) with a little basil, rapeseed oil, walnuts, Parmesan, garlic and lemon juice. Delish, and healthy to boot. Recipe coming shortly.

Homemade Kale Pesto

I’ve been staying at my Mum and Dads the last few days, catching up on plenty of much needed sleep and getting the last minute christmas baking done. As well palmiers there’ve been enough mince pies to feed Herefordshire, following Karen’s recipe over at Lavender & Lovage for Sugar Frosted Orange & Brandy Mince Pies. Her tip of using self-raising flour for a lighter flakier pastry worked a treat, and adding orange zest and juice to the pastry was a lovely festive touch. It also gave me a good excuse to try out my new Churchill China Penzance range baking set I was utterly delighted to win a couple of weeks ago in a competition on Karen’s blog. Isn’t it gorgeous? The rest of the range is now firmly on next year’s christmas wish list. So a huge thank you on both counts Karen!.


Homemade Mince pies

Making Mince Pies with my new Churchill China Baking Set

I also made a Buche de Noel, similar to the one I guest blogged for Anneli last Christmas (same cake base, but filled with cream and a slightly different icing) and cooked our first Christmas Dinner last night so that my niece Lottie could celebrate with us. Whilst the kids were with their respective Dads at a Pantomime I cooked the biggest Chicken I’ve EVER seen (nearly 5 kgs!). Served with Rudolph Potatoes Hedgehog Hasselbacks, Roasted Parsnips with Maple and Thyme, Orange and Cranberry Roasted Sprouts, Cabbage with Caraway and a whole host of steamed Veggies. Plus buckets of gravy obviously. And crackers. And lots of fabulous Claret. Oh it was fun. Finished off with more cheese than I thought possible, my Buche de Noel and my Mum’s Raspberry Meringues. Heavenly. Today, we’ve all had that Boxing Day feeling a couple of days early!.

Buche de Noel

I’m entering my palmiers to Vanesther and my Family Foodies, which this month is all about Kids Christmas, as my kids were most delighted with a savoury nibble. A welcome change to all the sweet stuff around this time of year. Also to Four Seasons Food, co-hosted by myself and Anneli over at Delicieux, this month the theme’s aptly Party Food. To Let’s Cook, a challenge held by Nayna over at Simply Foodthis month the theme’s Party Food too. And lastly to Cheese Please, a fabulously cheesy challenge by Fromage Homagethis month it’s Festive Cheesy Nibbles. Perfect.


All that remains to be said is have a Wonderful, Jolly and Fun Christmas. May you eat well and drink plenty wherever you are or whatever you may be doing. I’ll be back before the years out with a recipe or two! ENJOY.

Louisa x
Pesto & Tomato Palmiers

The Good Stuff:

Pesto (especially if homemade), Sun Dried Tomatoes

Great For:

Pre-Schoolers, Big Kids, Grown Ups, Nibbles with Drinks, Parties, Christmas, Pesto Fiends, Last Minute Baking, Making Ahead, Freezing




The palmiers are at their best eaten a little warm from the oven, but they will keep good for a couple of days in an airtight tin. Or made ahead and frozen, then re-heated for a few minutes to crisp up.

Special Equipment:

2 baking trays lined with baking paper

A Very Merry Christmas and a Pesto, Sun Dried Tomato & Parmesan Palmier!

Ingredients Prep Time:10 Mins, Cook Time: 15 Mins, Total Time: 25 Mins

375g pack of ready rolled puff pastry (oblong shape, not round)
4 tablespoons homemade or shop bought pesto
60g sun dried tomatoes, drained of oil, roughly chopped
2 tablespoons finely grated Parmesan (or Grana Padano)

1) Preheat your oven to 200ºc/180ºfan/Gas Mark 6.
2) Spread out the pastry.
3) Slather on the pesto evenly all over, scatter over the sun dried tomatoes and Parmesan.
4) With a long side of the pastry facing you carefully tuck the end over and roll up the pastry to the middle. Do the same with the other side.
5) Slice the pastry into 1 cm thick slices and place on the baking trays.
6) Bake for 15 minutes but start to check after 10 minutes as they’re quick to burn. They should be golden and cooked through.
7) Remove from the oven and cool on a wire rack for a few minutes before serving.

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12 thoughts on “A Very Merry Christmas and a Pesto, Sun Dried Tomato & Parmesan Palmier!

  1. Karen

    A belated MERRY CHRISTMAS Lou! I have had bad internet over Xmas due to storms etc! THANKS so much for your kind words about my mince pies and I am so CHUFFED you won one of the baking sets from Churchill! Love and best wishes for 2014, Karen

    1. Louisa

      And even more belated Merry Christmas to you Karen! Terrible storms we’ve all had aren’t they, fingers crossed for more calm time now. Your mince pies were delicious, and went down a bit of a storm with my family who are still munching their way through the mountain! Looking forward to lots more Churchill fun baking too!

    1. Louisa

      Palmiers are delicious and so ridiculously easy and quick to make! One of those things I make and wonder why I don’t make them more often (other than all that naughty puff pastry!).

  2. Anneli Faiers

    Happy Christmas Lou!! Hope you all had a lovely time. I love Palmier…they are so pretty and great for a finger food nibble. Yours sound delish with that home made kale pesto. Another fab entry for Four Seasons Food xx

  3. Fromage Homage

    I hope you had a lovely Christmas. The palmiers look wonderful! I made some just before Christmas but never had time to blog about them! So simple to make but so delicious to eat. Thanks for sharing with Cheese, Please! this month.

  4. The Healthy Epicurean

    It’s really strange but your posts don’t seem to be showing up in my ‘reader’. I also get no notification of them by email… Another mystery to solve 😉
    Anyway, your Bûche looks fabulous – very professional indeed. I also love the sound of your palmier – you’ve had a real rolling field day!



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