1. Heat oven to 425 degrees. Roll out one sheet of pastry into a rectangle about 1/8 inch thick. Trim to approximately 8 inches wide by 11 inches long. Spread half the ricotta on pastry. Spread half the sun-dried-tomato paste on top. Sprinkle with half the Parmesan. Roll each long edge of the pastry into the center of the rectangle, making sure the pastry is tight and even. Repeat process with the remaining sheet of pastry, ricotta, tomato paste, and Parmesan. Wrap rolls separately with plastic wrap, and transfer to the refrigerator until firm, about 30 minutes. (Rolls can be frozen at this point for up to 1 month. When ready to bake, remove rolls from freezer; let stand at room temperature until a sharp knife can slice through without compressing them, about 10 minutes.)

2. Remove rolls from refrigerator, and slice into 1/2-inch-thick slices. Place palmiers 2 inches apart on a parchment-lined baking sheet. Bake until puffed and lightly golden, 8 to 9 minutes. Turn over, and bake until golden, 5 to 6 minutes. Let cool completely on wire rack.