Pesto and Tomato Palmiers

1. 1

   Lay out a pastry sheet and cut the pastry sheet in half.

2. 2

   Spread half of each sheet with pesto and the other halves with sundried tomatoes.

3. 3

   Roll both sides into the middle (roll up one side until you reach the middle then repeat with the other side.)

4. 4

   Wrap in cling wrap and freeze or refrigerate until firm.

5. 5

   Preheat the oven to 200c (180c fan forced).

6. 6

   Slice the rolls diagonally to a thickness of about 5mm and arrange on a baking paper lined tray.

7. 7

   Bake for about 10 minutes or until pastry is puffed and cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.