Do you love fancy puff pastry treats at bakeries and coffee shops, but the price is choking? You can make them very easily!
Savory Pesto Pastries
Ingredients:
- 17.3-ounce frozen puff pastry
- 1 container pesto*
- Mozzarella Cheese
- Tomatoes, if desired
Directions:
Let the box of puff pastry thaw on the counter for 30 to 40 minutes, according to the package directions. If using refrigerated pastry dough, do not warm it up.
Preheat oven to 400°, line 2 rimmed baking sheets with parchment paper.
Unfold each puff pastry section, then cut into 3 strips along the fold lines. Cut each strip into 2 sections, giving you 12 pieces in total.
If using tomatoes, slice and place on paper towels to absorb moisture, patting them well.
Using a paring knife, score around each piece, a finger width from the edge. This helps it rise higher.
Brush on pesto as desired, top with cheese. If using tomatoes, place as desired.
Bake for 15 to 20 minutes, until golden.
Any leftovers should be refrigerated.
Notes:
Most pestos will work for this recipe, if you avoid nuts, read carefully as most commercial ones (jar or in the cold area) use pine nuts and or cashews. Classico and Prego, however, make nut-free ones. Find them in the pasta aisle usually.
As for the cheese, use grated or sliced – sliced will be less messy, as you can cut it to fit. I used grated as I had it on hand.
I used about 8 ounces of tomatoes.
Makes 12 (I made 6 of each style, as half the family doesn’t appreciate tomatoes).
~Sarah