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.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
3 tablespoons prepared basil pesto
1 egg
1 tablespoon water
3 tablespoons prepared basil pesto
Instructions
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.
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.
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
Print
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, thawed1 egg1 tablespoon water3 tablespoons prepared basil pesto
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