Effortless Pesto Cream Cheese Puff (Print Version)
# Ingredients:
→ Stuff to grab
01 -
Dried basil flakes to sprinkle
02 -
1/2 cup (100g) cream cheese, let it get soft
03 -
2 tablespoons (25g) basil pesto
04 -
1 roll of fresh puff pastry, refrigerated section
05 -
1 egg, beaten for brushing
# Instructions:
01 -
Turn your oven on to 425°F (220°C) first so it has time to preheat while you do the rest.
02 -
Grab a small bowl and mash together the cream cheese with the basil pesto. You want the mix really smooth.
03 -
Roll out your pastry sheet on a floured bench. Slather the pesto-cheese mixture all over with the back of a spoon. Roll it up from the long edge into a loose log. Don’t roll tight because it’s gonna puff up a lot in the oven.
04 -
Cut the rolled dough into pieces about half an inch thick. Stick the pinwheel slices on a baking sheet with parchment paper, giving them a couple inches of space. Tidy up any that look funny from slicing.
05 -
Brush the edges of each one with the beaten egg so you get that awesome shiny look. Toss on some basil flakes. Bake about 15 minutes until they’re puffed and golden all over.
# Notes:
01 -
Store them in a sealed container on the counter for up to 3 or 4 days, but honestly, they’re tastiest warm and fresh out of the oven.