Sun-Dried Tomato and Rosemary Palmiers

The New Year is almost here, so I wanted to make sure I shared an *amazing* appetizer recipe that would be perfect for your New Year’s Eve celebration!

We have made this recipe four times already this year – once for our Friends Thanksgiving, once for a Vikings game, and again for Christmas Eve and Christmas Day! It is safe to say I am -obsessed- with these right now, and will be making them a fifth time this year!

Sun-Dried Tomato and Rosemary Palmiers #appetizer #snack #new-years-eve

We ran across this idea when we were looking for an upscale appetizer recipe for our Friends Thanksgiving. Cheese and crackers are wonderful, and we had plenty on the table, but we really wanted to make something with a little pizzazz. We’re 30 now you know, gotta pull out the fancy appetizers. 😉

Initially I nixed the idea because sun-dried tomatoes are so expensive, but I ended up running across a jar at Costco and changing my mind, and I’m SO glad I did! I love everything about these little guys – they’re easy to make, super fancy looking, and absolutely delicious.  They’re a little hard to describe – rosemary and sun-dried tomatoes aren’t a combination I see very often, but if I’m being honest, the best way to explain these is Upscale Pizza Rolls. There isn’t any cheese and rosemary certainly isn’t a common pizza spice, but the strong tomato flavor paired with puff pastry and the herbiness of the rosemary really just scream pizza to me. The second time we made them we added a few olives, and the enpizzaening was even more intense. In a good way!

Maybe I should just call them Fancypants Pizza Rolls?

Anyway, these are fantastic, and I hope you’ll give them a try. Happy New Year!

Sun-Dried Tomato and Rosemary Palmiers
Ingredients
  • 1 package store-bought puff pastry 17.3oz, 1.1lb, 490g
  • All-purpose flour for dusting
  • 7 ounces sun-dried tomatoes drained
  • 4-5 sprigs fresh rosemary
  • 1 egg large
Instructions
  1. Roll the pastry out into a 12x14" rectangle on a well-floured surface. In a food processor, blend tomatoes and rosemary until it becomes a paste. Spread half of the tomato paste evenly over the puff pastry. With the shortest end facing you, roll the edges of the pastry inward towards each other, meeting in the middle. Beat the egg, and brush it down the center of the roll to stick the sides together. Repeat for the other sheet of puff pastry. Place the rolls on a baking sheet and chill for 30 minutes.
  2. Preheat the oven to 400. Remove the rolls from the refrigerator and slice into 1/2" thick pieces. Arrange pieces on the baking sheet, and brush with the beaten egg. Bake for 10-12 minutes or until the pastry is puffed and golden.

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