Pesto And Cheese Pastries Recipes

CHEESY PESTO TWISTS RECIPE BY TASTY

Cheesy Pesto Twists Recipe by Tasty image

Here's what you need: puff pastry, fresh pesto, mozzarella cheese, egg, salt, pepper, parmesan cheese

Provided by Matthew Cullum

Categories Sides

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 sheets puff pastry
6 oz fresh pesto
1 ½ cups mozzarella cheese, grated
1 egg, beaten
salt, to taste
pepper, to taste
½ cup parmesan cheese

Steps:

Preheat oven to 350˚F (180°C).
Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
Bake for 25 minutes until golden brown.
Enjoy!

Nutrition Facts : Calories 725 calories, Carbohydrate 41 grams, Fat 54 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram

PESTO AND CHEESE PASTRIES

Pesto and Cheese Pastries image

Categories Cheese Herb Appetizer Bake Cocktail Party Vegetarian Basil Swiss Cheese Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher

Yield Serves 12

Number Of Ingredients 6

Ingredients

12 sheets frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
3/4 cup purchased pesto
6 7x3 1/2-inch Swiss cheese slices
6 tablespoons grated Parmesan
Fresh basil sprigs (optional)

Steps:

Preheat oven to 375°F. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan. Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. Place seam side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese. Bake until golden brown, about 25 minutes.
Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.

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