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Preparation Time : 60
Cook Time : 15
Total Time : 75
16ounces puff pastry, defrosted (I use Pepperidge Farm)
1⁄4 cup prepared pesto sauce (I use Classico, or you can use homemade)
1⁄2 cup crumbled goat cheese, such as Montrachet
1⁄4 cup sun-dried tomato packed in oil, drained and finely chopped
1⁄4 cup toasted pine nuts
kosher salt, to taste
Lightly flour a board and carefully unfold one sheet of puff pastry.
Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly.
Place on sheet pan lined with parchment paper.
Repeat with the second sheet of puff pastry, using the remaining ingredients.
Cover both rolls with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
Bake for 14 minutes, until golden brown.
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