Pesto Pastry Star Recipes

PESTO PASTRY STARS

Steps:

• Preheat oven to moderately hot (400°F - 205°C - Gas Mark 6).
• Combine butter and pesto in small bowl. Spread pesto mixture over pastry sheets, sprinkle with cheese.
• Using a 5.5 cm cutter, cut stars from pastry sheets, place onto lightly oiled oven trays.
• Bake, uncovered, for about 10 minutes or until puffed and browned, cool.

PESTO PASTRY STAR

Steps:

• Directions:
• Preheat the oven to 400 degrees and line a baking tray with parchment paper and dust lightly with flour.
• Cut two large circles out of your puff pastry sheets. Set one on the prepared baking sheet.
• Spread cream cheese over top of the puff pastry in one layer. On top of that, add the pesto. Then top with the second puff pastry circle.
• To make the pastry star, set a small glass upside down in the middle of the circle. Starting at the glass and cutting outward, divide the pastry into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove the glass. Twist strips twice, two at a time, in opposite directions. Pinch the ends together. Repeat with remaining strips to make a star shape.
• Bake for 20-15 minutes, or until pastry is golden brown.

PESTO PINWHEELS

Steps:

• Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.