Thanks, RM!
I've posted the recipe for those of us who prefer not to click on links that might disappear at some point.
Lee
Pesto Puff Pastry Appetizers
Servings: 9 appetizers
Calories: 231kcal
Author: Julia Pinney
Ingredients
- 1 sheet puff pastry
- 1/3 cup pesto
- 1/2 cup parmesan cheese finely grated
- 2 tbsp butter melted
- 2 cloves garlic crushed
- 2 tsp fresh chopped basil or parsley
Instructions
- Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray or two. (if needed)
- In a small saucepan sert over medium heat, add the butter and garlic. Let it sizzle for a minute and remove from heat. Add either the parsley or basil and set aside.
- Unroll the cold sheet of puff pastry and cut into 9 equal squares. Mine were 4 x 4 inches (10 x 10 cm).
- Using a small sharp knife, cut a one inch slit from each corner towards the center.
- Place the puff pastry squares on sheet of parchment paper on the baking tray. Place a teaspoon of pesto in the center of each pastry square and top with about a teaspoon of parmesan cheese.
- Fold in one corner of each triangle towards the center. When all four are folded in firmly press them together so they don't come apart during baking.
- Brush the pastries with garlic butter and a small sprinkling of parmesan cheese. Bake for approximately 15 - 18 minutes until golden and puffed up.
- Remove from oven and leave on a tray to cool for just a few minutes. Can be served immediately or at room temperature.