Name: 30-Minute New Year Savory Palmiers: Sun-Dried Tomato Bliss
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 1 sheet puff pastry; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup grated Parmesan cheese; 1 tsp dried oregano; 1 egg, beaten

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There’s nothing like the first bite of a perfectly crisp, savory New Year Savory Palmiers with Sun-Dried Tomato to kick off celebrations. I still remember the year I first served these sun-dried tomato delights at my holiday party; they disappeared faster than the champagne! What makes these palmiers so magical is how effortlessly fancy they look while being secretly simple to make. Just a few ingredients transform store-bought puff pastry into golden, flaky spirals packed with umami-rich tomatoes and nutty Parmesan. Trust me, these will become your go-to New Year’s appetizer when you want something impressive without the stress. Your guests will never guess they took just 30 minutes from fridge to table!

New Year Savory Palmiers with Sun-Dried Tomato - detail 1

Why You’ll Love These New Year Savory Palmiers

These palmiers check all the boxes for holiday entertaining, and here’s why they’re my absolute favorite:

They look like you spent hours, but the puff pastry does all the work, just roll, fill, and slice. Even when I’m scrambling last-minute, they come out looking bakery-perfect.
That sun-dried tomato punch is irresistible. The concentrated sweetness balances the salty Parmesan, making them way more flavorful than basic cheese straws.
Perfect make-ahead magic, you can freeze the unbaked spirals and pop them straight in the oven when guests arrive. The egg wash still gives them that gorgeous golden sheen.
One-bite elegance means no fussy plates or forks. I love how they fit right in with champagne flutes during cocktail hour without weighing anyone down before dinner.

Seriously, these disappear every time, so I always double the batch!

Ingredients for New Year Savory Palmiers

Gathering these simple ingredients is half the battle won. Here’s what you’ll need:

1 sheet puff pastry: Thaw it just enough to unfold without cracking, still cool to the touch.
1/4 cup sun-dried tomatoes: The oil-packed ones, chopped fine so they don’t tear the pastry.
1/4 cup grated Parmesan: Freshly grated melts better than pre-shredded.
1 tsp dried oregano: Rub it between your palms first to wake up the flavor.
1 egg, beaten: Just a quick brush gives that gorgeous golden glow.

That’s it! Five ingredients for the fanciest-looking appetizer in your repertoire. For more appetizer ideas, check out familytastes.com for inspiration.

How to Make New Year Savory Palmiers

Okay, let’s get these beauties rolling, literally! The process is foolproof if you follow these simple steps. I’ve made these enough times to know all the little tricks that guarantee perfect results every time.

New Year Savory Palmiers with Sun-Dried Tomato - detail 2

Step 1: Prepare the Puff Pastry

First, lightly flour your work surface, just enough to prevent sticking, not so much that the pastry dries out. Gently unroll the thawed puff pastry and roll it slightly to about 1/8-inch thickness. This gives you the perfect canvas for those pretty spirals. If the dough gets too soft, pop it in the fridge for 5 minutes; cold pastry is much easier to work with!

Step 2: Add Fillings

Now for the fun part! Sprinkle those chopped sun-dried tomatoes evenly over the pastry, leaving about a half-inch border all around. Next comes the Parmesan; use your fingers to distribute it so every bite gets that cheesy goodness. A light sprinkle of oregano ties everything together beautifully.

Step 3: Shape and Slice

Here’s where the magic happens: starting from the long sides, roll both edges toward the center until they meet in the middle, like a double scroll. Gently press where they touch to seal. Now chill the log for 15 minutes; this makes slicing so much cleaner! Use a sharp knife to cut into 1/2-inch slices, wiping the blade between cuts for neat edges.

New Year Savory Palmiers with Sun-Dried Tomato - detail 3

Step 4: Bake to Perfection

Arrange your palmiers on a lined baking sheet, brush lightly with beaten egg (this gives that gorgeous golden color), and bake at 400°F until puffed and golden brown, about 15 minutes. Rotate the pan halfway for even browning. The aroma will have everyone hovering by the oven!

Tips for Perfect New Year Savory Palmiers

After making countless batches (and eating far too many “test” palmiers), here are my foolproof secrets:

Keep everything cool: Work quickly with chilled pastry, warm dough spreads instead of holding those beautiful swirls. If your kitchen’s hot, pop the rolled log in the freezer for 5 minutes before slicing.
Sharp knives only: A dull blade will squish your spirals. I use a serrated knife and gentle sawing motions for clean cuts.
Egg wash magic: For extra shine, add a pinch of salt to your beaten egg; it helps the wash adhere better.
Space them out: Palmiers puff dramatically! Leave at least 1 inch between pieces on the baking sheet so they crisp evenly.

Follow these, and you’ll get bakery-worthy results every time! If you are looking for more impressive appetizers, check out this sparkling cheese and fruit board recipe.

Ingredient Substitutions

Out of something? No worries, these palmiers are super flexible! Swap Parmesan for crumbled feta or goat cheese if you prefer tangier bites. Fresh rosemary or thyme works beautifully instead of dried oregano (use 1 tbsp chopped). No sun-dried tomatoes? Try roasted red peppers or a thin smear of pesto. Just avoid watery substitutes that could make the pastry soggy. The beauty of this recipe is how easily it adapts to what’s in your pantry while still tasting fancy!

Serving Suggestions for New Year Savory Palmiers

Oh, the possibilities! These palmiers shine on their own, but I love pairing them with a crisp Prosecco; the bubbles cut through the rich flavors perfectly. For parties, arrange them around a bowl of warm marinara or creamy basil dip. Tuck a few next to a countdown cheese ball for instant elegance, or pile them high on a silver platter with fresh rosemary sprigs for that “wow” factor. Trust me, they’ll be the first appetizer gone!

New Year Savory Palmiers with Sun-Dried Tomato - detail 4

Storage and Reheating

These palmiers stay crisp for days if stored right! Let them cool completely, then tuck them into an airtight container with parchment between layers. To revive that fresh-from-the-oven crunch, pop them in a 350°F oven for 3-5 minutes, no soggy leftovers here!

Nutritional Information

Each golden palmier clocks in at about 45 calories, with that perfect balance of crispy pastry and savory filling. Remember: these values are estimates; nutrition varies based on your specific ingredients and brands. But hey, when they’re this delicious, who’s counting? For easier recipes, explore cheddar jalapeno popper bites.

FAQs About New Year Savory Palmiers

Can I freeze unbaked palmiers? Absolutely! Roll and slice them as usual, then freeze on a baking sheet before transferring to a freezer bag. Bake straight from frozen, just add 2-3 extra minutes. They’re perfect for last-minute entertaining.

Why did my palmiers unfold while baking? This happens if the dough gets too warm before slicing. Always chill the rolled log thoroughly, 15 minutes minimum. If your kitchen’s warm, try 20 minutes in the fridge.

Can I use phyllo dough instead? I wouldn’t recommend it; phyllo lacks the butter layers that make puff pastry so flaky. Stick with puff pastry for those signature crisp, airy spirals.

How far ahead can I make these? Baked palmiers stay crisp for 2 days in an airtight container. For the best texture, freeze unbaked and bake fresh; they’ll taste like you just made them!

Did you make these palmiers? I’d love to hear how they turned out! Leave a comment below or snap a photo. Nothing makes me happier than seeing your holiday creations. You might also enjoy this firecracker buffalo cauliflower bites recipe.