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Pesto snails

updated

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Ingredients for 6 servings:

  • 2 packages of puff pastry, rolled out rectangular
  • 1 jar pesto, variety to taste
  • 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

great as finger food

Spread the dough out and spread each one with half a jar of pesto. Sprinkle the Parmesan cheese over the pesto and roll up the dough tightly. Place the roll in the refrigerator for about an hour or in the freezer for half an hour, then cut into slices about 5 mm thick. Preheat the oven to 190°C and bake the snails in the center of the oven for 15-20 minutes, until golden brown.

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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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