Pesto + Puff Pastry = Delicious
October 10, 2009Not long ago, I found myself with a half sheet of thawed puff pastry. I wasn’t sure if I could re-freeze it, so I wanted to make something quickly with ingredients I had on hand. I headed over to Pepperidge Farm’s puff pastry web site; they had lots of tasty recipes but Pesto Elephant Ears caught my attention. Even though I think of elephant ears as a dessert, I ignored the name and proceeded with the recipe. I served them with a simple dinner of soup and wow, were they good!
I made 1/4 of the recipe, but I didn’t really measure. For specific details, see the recipe.
Here’s the deal: Thaw the puff pastry for 30 minutes at room temperature. Unfold the puff pastry onto a lightly floured surface. Spread the pesto on the pastry. Note that I used a lot more than the recipe called for and it ended up oozing out in the oven. It looks good with all that green though, doesn’t it?
Fold each short side toward the center, leaving a 1/4″ or so gap in the middle. It’s easier to understand if you look at the picture.
Next, fold the whole thing in half along the 1/4″ gap. Slice into 3/4″ slices. I knew that my half sheet should make 6 pieces, so rather than measuring, I just cut it in half and then each half into thirds. Sorry, no more how-to pictures, but I think I got you through the tricky part.
Place flat on a baking sheet, leaving 2″ between pieces. Brush with an egg wash (1 egg plus 1 Tb water) and bake at 400° F for 12 minutes or until golden brown. Serve warm. Reheat leftovers for 2 minutes at 400° F.
Where did the other 1 1/2 sheets of puff pastry go? I used one sheet to make Parisian Apple Tartlets and half a sheet to make Puff Pastry Apple Turnovers.
I love pesto – and I can only imagine how delicious it is wrapped up in puff pastry. mmmmmmm
Oh! I can imagine how those can be soooooo delicious! And you’Ve manage to make them beautiful too!
These look SO delicious!!!!!!!
These look so good Jill – perfect little bites for using up puff pastry.
What a great idea! Sounds delicious.
They look delicious! Great job 🙂
This is one of my favorite quick recipes. I can eat about a million of them!
Yum! I love pesto and puff pastry. Great recipe!
[…] reading through some of my favorite foodie blogs I ran across a Pesto Palmier (Elephant Ears) on Jill’s blog where she used basil pesto for the filling. So half of the dough went for Malgieri’s Savory […]