Puff pastry pesto and cheese rolls
By: Easy cook - Lak...
Published: Sunday, November 13, 2011 - 5:46am

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.

About

Aromatic, cheesy, flaky delightful puff pastry bites.