Pesto Elephant Ears

These pesto-filled pastries can be made ahead. Just bake early in the day and reheat just before serving. Look for the easy directions in the recipe tip.

Directions

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Spread half the pesto on the pastry.  Starting at the short sides, fold the pastry toward the center, leaving 1/4-inch space in the center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.

Cut each pastry rectangle into 12 (3/4-inch) slices, making 24 in all.  Place the slices, cut-side down, onto a baking sheet.  Brush the slices with the egg mixture.

Bake 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
3 tablespoons prepared basil pesto

Mixed Berry Cobbler

Puff pastry makes an elegant toping for th...

Gone Fishin' Trail Mix

This trail mix is tastier than the store-b...

Slow Cooker Vegetable & Butternut S...

An immersion blender and a slow cooker are...

Easy Blueberry Pancakes

An excellent recipe for blueberry pancakes...