Ingredients:
1 rectangular puff pastry
4 tablespoons of pesto (homemade or store-bought)
50 g of grated parmesan
1 egg yolk (for the glaze)
Sesame or poppy seeds (optional)
Instructions:
Preparing the pastry: Preheat your oven to 180°C (gas mark 6). Unroll the puff pastry on a flat surface.
Filling: Spread the pesto evenly over the entire surface of the pastry. Sprinkle with grated parmesan.
Rolling: Roll the puff pastry on itself to form a tight roll. If the pastry is too soft, place it in the refrigerator for 10 minutes to firm up before cutting.
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
Sunrise Delight Stuffed Baguette
Crockpot Chicken Cordon Bleu with Stuffing
Outback Steakhouse Alice Springs Chicken
Never heard of this combo before, but tried a bite of this ‘Berry Bliss’ cake and I knew I couldn’t have it any other way!
My grandma was the real master!
Vegan Potpie
Cold Maria cookie cake
My Husband Didn’t Save Me Any Food for Dinner While I Was Feeding Our Newborn Son
