Ingredients:
1 rectangular puff pastry
4 tablespoons of pesto (homemade or store-bought)
50 g of grated parmesan
1 egg yolk (for the glaze)
Sesame or poppy seeds (optional)
Instructions:
Preparing the pastry: Preheat your oven to 180°C (gas mark 6). Unroll the puff pastry on a flat surface.
Filling: Spread the pesto evenly over the entire surface of the pastry. Sprinkle with grated parmesan.
Rolling: Roll the puff pastry on itself to form a tight roll. If the pastry is too soft, place it in the refrigerator for 10 minutes to firm up before cutting.
Nana used to make these by the dozen, and freeze them for later!
Effortless Esfiha Dough: A Quick and Versatile Recipe for Perfect Middle Eastern Flatbreads
Egg gratin with mashed potatoes
My 7-Year-Old Son Kept Coming Home from School Upset — the Reason Left Me Stunned
BREAKING: Jemele Hill Unleashes Furious Rant Claiming Caitlin Clark Receives Different Treatment From Media Compared To Black Players
Here’s how to simply defrost the fridge in no time
How to propagate and grow a Christmas Cactus (Schlumbergera)
How to Growing an Olive Tree from Seed in a Pot
Introduction to Growing Kiwi at Home
