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Pesto puff pastry rolls

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Ingredients for 1 servings:

  • 1 pack of puff pastry, fresh, square
  • 3 tbsp pesto
  • 1 egg(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Spread a generous amount of pesto over the puff pastry base, leaving a border about 1 cm wide on one long side. Beat the egg. Brush the remaining edge with beaten egg. Roll up starting from the coated long side and press down lightly. Brush the roll all over with beaten egg and cut into about 1 cm thick slices (mini snails). Place on a baking sheet lined with baking paper. Bake in a hot oven at around 225°C (top/bottom heat) for about 15 minutes until golden brown. Particularly suitable for a buffet with finger food. A perfect visual and culinary eye-catcher on an appetizer plate or as a side dish for salad instead of croutons.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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