Pesto Elephant Ears
Thaw Time: 40 minutes
Bake Time: 10 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 24
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Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
3 tablespoons prepared pesto sauce
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
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.
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.
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.
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.
DID YOU KNOW?
Traditional pesto is made of basil, garlic, olive oil, pine nuts and Parmesan cheese. However, you'll find plenty of new variations in stores, including pesto with mushroom and chipotle pepper.
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APPETIZERS
This recipe has been
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"recipe was confusing, I'm not sure I did it right."
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