Bella’s Sun Dried Tomato Palmiers


Another simple, easy, delicious creation for entertaining. Chef-to-chef, in case you didn't know, pancetta comes from the pork belly, just like bacon. But bacon is cured then smoked. Pancetta is simply cured and has a sweeter, more mild dance on the palate. That, the sun dried tomatoes', cheese's and pine nuts' lusciousness, combined with the crunch of the puff pastry, really is a dance party for your taste buds.

Print Recipe


  • 3 ounces diced pancetta
  • 1 sheet puff pastry
  • 4 ounces Bella Sun Luci Sun Dried Tomato Pesto with Pine Nuts
  • ½ cup shredded Gruyère cheese
  • Flour for dusting board


  1. Preheat oven to 400° F. 
  2. Line two sheet pans with parchment paper.
  3. Saute the pancetta for approximately 6-8 minutes until it is just beginning to brown. Drain off any oil, pat dry and allow to cool. 
  4. Roll out the puff pastry on a lightly floured board making sure to seal the creases where it was folded. It should be anywhere between 9" x 12" or 10" x 14", depending upon the brand of puff pastry. 
  5. Gently spread the sun dried tomato pesto with pine nuts to the edges of the puff pastry, then sprinkle on cooked pancetta, and Gruyère cheese. 
  6. Working from the short ends of the pastry, roll each side toward the center until they meet. 
  7. Lay one rolled side on top of the other and gently press together. 
  8. Wrap in plastic wrap and refrigerate for at least 30 minutes until cold.
  9. Placed chilled pastry roll on a floured cutting board and using a sharp knife, make slices ¼ inch wide and lay slices on the sheet pan at least 1 inch apart. 
  10. Bake for approximately 18 - 20 minutes, until lightly browned and crispy. Turn tray around in oven once during baking. 
  11. Gently remove to a cooling rack and serve warm. 
  13. *Palmiers freeze well. Wrap air tight in aluminum foil and store flat in freezer. 

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