Puff pastry pesto and cheese rolls
Ingredients
1 fresh (or thawed) puff pastry, cca 250g
60-70g red pesto (Pesto Rosso)
80-100g Emmental cheese, coarsely grated
20g Parmesan or Grana Padano cheese, grated
Preparation
1
Divide the puff pastry into 6-8 broad strips. Evenly coat each strip with red pesto.
2
Sprinkle with Emmental and Parmesan cheese.
3
Roll the strips into cylinder like tubes, press together the bottom and place in a suitable mould (for muffins or similar). Bake at 190˚C for about 20 minutes or until the rolls become golden-brown in colour.
4
Serve hot or at room temperature.
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About
Aromatic, cheesy, flaky delightful puff pastry bites.
Yield:
4-6
Added:
Sunday, November 13, 2011 - 5:46am
