Pesto Pastry Star Recipes
PESTO PASTRY STARS
I made these for Christmas 2005 with my daughter. She enjoyed making and eating them. The plate was empty in a few minutes. This recipe came from a little book called 'Bites' by The Australian Women's Weekly - Creative food
Provided by Chef floWer
Categories Breads
Time 20m
Yield 40 Stars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 78.9, Fat 5.7, SaturatedFat 1.8, Cholesterol 2.7, Sodium 55.2, Carbohydrate 5.7, Fiber 0.3, Sugar 0.1, Protein 1.4
PESTO PASTRY STAR
Make a Pesto Pastry Star with only 3 ingredients! This treat is simple, easy, and extremely visually satisfying for any occasion.
Provided by Kathleen Glover
Categories Appetizers
Time 40m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts :
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
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