Puff Pastry Nibbles With Pesto Recipes

PESTO PUFF PASTRY PINWHEEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

PUFF PASTRY NIBBLES (WITH PESTO)

Steps:

• Make pesto: Place the mint leaves, pistachios, chili, olive oil, and cheese in a food processor and blend until you get the desired consistency. Mine is not entirely smooth but almost there. Salt to taste, transfer into small, clean jars, and pour enough olive oil into the jar to cover the pesto completely. Place the lid on and keep refrigerated or freeze. Once you open a jar, keep it refrigerated and use it within a week or so.
• Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Defrost the puff pastry according to the packet's instructions. Cut into approximately 4x4 cm/ 1.6 x 1.6 inches large pieces. Place the squares on 2 or 3 baking sheets lined with baking paper.
• Top: Smear each square with some pesto, leaving some space around the edges. Slice the tomatoes and place one slice on each puff pastry square. Sprinkle with a bit of salt and pepper and some grated Parmesan or pecorino.
• Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.

PESTO EGG PUFF PASTRY SQUARES

Steps:

• Preheat the oven to 400 degrees F.
• Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
• Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
• Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
• Serve hot or cold and enjoy.

EASY PUFF PASTRY PESTO PINWHEELS

Steps:

• Roll out the puff pastry and spread with the pesto, top evenly with the shredded cheese. Roll from the long end. Place on a parchment paper lined cookie sheet, cover with plastic and refrigerate for 30-60 minutes at least. This will firm it up so it is easier to cut and make it flakier when it bakes.
• Pre-heat oven to 375F (190C).
• Remove the roll from the fridge and slice into 1/4 inch slices (more or less) and place again on the cookie sheet, cut side up, bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!

PUFF PASTRY NIBBLES

Steps:

• Thaw pastry 20-30 minutes of until soft enough to open sheets without cracking dough.
• Brush with melted butter or oil and sprinkle with desired seasonings.
• Repeat with second sheet.
• Good combinations include:.
• Butter, Parmesan Cheese and parsley.
• Olive oil, Parmesan and fresh basil.
• Canola oil, Cajun Seasoning and salt.
• Butter, poppy seeds, freshly grated lemon peel.
• Canola oil mixed with Sesame Oil, sprinkled with sesame seeds.
• Cut into various shapes (use a different shape for each flavor/seasoning).
• Place on cookie sheets lightly sprayed with vegetable cooking spray and refrigerate at least 20-30 minutes or until chilled.
• Bake in preheated 375 degree oven for 20 minutes or until golden brown.
• Serve warm or at room temperature.
• Can be made ahead up to 24 hours, covered to prevent drying out, then baked when ready to serve.