Italian Puff Pastry Spirals
March 6, 2010 • Appetizers,
You need to trust me on this recipe – they were yummy, so I served them, we ate them – and I forgot to photograph the final product. You might recall I mentioned hosting a little get together for my group heading to Italy soon. Well, these little morsels were the perfect bite of savory goodness to get the group in the mood.Roll out puff pastry just ever so slightly, then spread with with basil pesto and sprinkle with some shredded Parmigiano Reggiano cheese.Next sprinkle on someÂ sun dried tomatoes. Make sure that tomatoes are very soft and pliable. If they are hard and dry like the ones I had left from drying out two summers ago, then soak them in hot water until they are supple again. Mince them up a bit so you don’t have huge chunks of them.Then roll them up and place them seam side down……before slicing them into about 3/4 inch slices. It should be noted that I cut the sheet of puff pastry into four pieces for another recipe so I was working with smaller piece. No need to do that, you can just work with one large rectangle.Place these onto a baking sheet lined with a silicone baking mat (so they don’t stick) and bake at 400 degrees until they are golden brown, about 15-20 minutes. Yum!
- 1 sheet puff pastry, rolled fairly thin
- ½ cup basil pesto
- shredded Parmigiano Reggiano cheese
- ½ cup slivered sundried tomatoes
- Spread pesto on the puff pastry, then sprinkle with cheese and layer with tomatoes. Roll up from short end and slice into ¾ inch slices. Lay slices flat on a baking sheet lined with a silicone baking mat and bake at 400 degrees for about 15-20 minutes.