Pre-heat the oven to 200°C.
Roll the puff pastry out on a lightly floured surface into a 10 x 12 inch rectangle. Spread the pesto evenly all over the left hand side of the pastry, then sprinkle the sun-dried tomatoes all over the right hand side of the pastry.
Roll the left hand side of the puff pastry so that it meets the centre of the pastry. Do the same with the right hand side so that it meets the rolled left hand side in the middle. Transfer to a baking tray and chill for 45 minutes.
Remove after chilling and cut slices across the rolled pastry roughly 1cm thick. Pinch the sides of the pastry so that they form a classic Palmier shape. Transfer to baking trays lined with nonstick baking paper, well spaced apart.
Bake for 12-15 minutes until golden and cooked.
Remove and allow to cool slightly on a wire rack before serving on a tray.