Pesto Puff Pastry

Ingredients

• 1 package (approximately 17.3 ounces) of frozen puff pastry sheets, thawed
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 garlic cloves
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1/4 cup pine nuts, lightly toasted

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup.
2. Prepare the homemade pesto sauce: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, pine nuts, and garlic cloves. Pulse until the mixture is smooth and well-blended. Season with salt and pepper to taste.
3. Roll out the thawed puff pastry sheets on a lightly floured surface. Spread a generous layer of pesto sauce evenly over the pastry, leaving a small border around the edges.
4. Fold the pastry sheet in half over the pesto. Use a rolling pin to gently press and seal the edges.
5. Using a sharp knife or a pizza cutter, slice the folded pastry into strips approximately 1 inch wide. Twist each strip gently to create a spiral effect.
6. Place the twisted pastry strips onto the prepared baking sheet. Brush the tops with the beaten egg to achieve a golden hue during baking.
7. Sprinkle the lightly toasted pine nuts over the pastry twists for added crunch and flavor.
8. Bake in the preheated oven for 15-20 minutes, or until the pastry is p￭ and golden brown. Keep an eye on them to avoid overbaking.
9. Allow the pastries to cool slightly before serving, as this will enhance their crispiness.