Sunday, June 22, 2014
These were so easy to make! They are a delicate flaky puff pastry with a savory filling of pesto, sun-dried tomatoes, feta cheese and pine nuts. You can make these appetizers the day before, and bake them right before your guests arrive.
1 package Pepperidge Farm frozen puff pastry, defrosted
1/4 cup pesto
1/2 cup feta cheese
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup pine nuts
Unroll the defrosted puff pastry. Using a rolling pin, roll it to a 9-1/2" x 11" rectangle. Spread half the pesto, then sprinkle half the sun-dried tomatoes, half the feta and half the pine nuts. Roll up the long side to the middle, fold at half way, and press together lightly. Cover the roll with plastic wrap, and chill for at least 45 minutes or overnight. Repeat using the second puff pastry and remaining ingredients. Preheat oven to 400 degrees. Cut the roll into 1/2" slices. Place on a parchment lined cookie sheet about 2" apart. Bake for 14-15 min. until golden brown.