Pesto Elephant Ears
Pesto Elephant Ears
These pesto-filled pastries can be made ahead. Just bake early in the day and reheat just before serving. Look for the easy directions in the recipe tip.
- Thaw: 40 minutes
- Prep: 20 minutes
- Bake: 10 minutes
- Cool: 10 minutes
- Serves: 24
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipAlways preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.
To add special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.
Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.
If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.
Palmiers recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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1 egg
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1 tbsp. water
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3 tbsp. prepared pesto sauce
Directions
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Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
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Unfold 1 pastry sheet on a lightly floured surface. Spread half the pesto on the pastry. Starting at the short sides, fold the pastry toward the center, leaving 1/4-inch space in the center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.
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Cut each pastry rectangle into 12 (3/4-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet. Brush the slices with the egg mixture.
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Bake 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
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Tip: To reheat the pastries, heat the oven to 400°F. Place the pastries onto a baking sheet. Bake for 2 minutes or until the pastries are hot.
Comments
Submitted by:
Lydia M.
Date: 1/10/2006
"recipe was confusing, I'm not sure I did it right."
Submitted by:
Karen N.
Date: 2/28/2006
"The recipe directions are in the wrong order--someone needs to edit and put in the right order-then it will make sense!!"
Submitted by:
Yely Z.
Date: 6/18/2008
"I love it, and thanks for all your wonderfull recipes."
Submitted by:
Karen N.
Date: 2/28/2006
"the directions are not in the right order--hence the confusion by the other person who rated the recipe-someone should edit and reconfigure."
Submitted by:
Carla D.
Date: 4/22/2006
"Too confusing"
Submitted by:
D M.
Date: 1/19/2007
"Delicious and easy! Very pretty. Intructions are clear if you visualize the final shape."