
Christmas Basil Pesto Pastry Rolls
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Ingredients:
- 1 sheet of puff pastry, thawed.
- 1/2 cup Basil Pesto
- 1/3 cup sun-dried tomatoes, chopped (save a small star shaped portion for garnish)
- 1/2 cup grated Parmesan cheese.
- 1/4 cup pine nuts (optional)
- 1 egg (for egg wash)
- Fresh basil leaves for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a rectangle shape.
- Evenly spread the basil pesto over the surface of the puff pastry.
- Sprinkle the chopped sun-dried tomatoes, Parmesan cheese, and pine nuts (if using) over the pesto.
- Starting from one long side, roll the pastry tightly into a log.
- Using a sharp knife, slice the log into 1/2-inch thick rounds.
- Place the rounds flat on the prepared baking sheet, spacing them about an inch apart.
- In a small bowl, beat the egg with a tablespoon of water to make an egg wash.
- Brush the tops of the pastry rounds with the egg wash.
- Bake in the preheated oven for 15-20 minutes or until the pastry is golden brown and puffed.
- Let the pastry rolls cool for a few minutes.
- Organize them in a tree shape on a platter and place the star shaped sundried tomato at top)
- Garnish with fresh basil leaves.
- Serve warm or at room temperature.
Enjoy your basil pesto pastry rolls as an appetizer, snack, or part of a meal!