Pesto
Petits palmiers au Pesto Panzani
-
300g of puff pastry (preferably all-butter)
-
4 tablespoons of Panzani Pesto
-
1. Roll the dough out into a square about 30 cm on each side, then spread the Pesto on it. Fold the dough over twice in 5 cm increments, until you get to the middle of the square.
-
2. Repeat the operation on the other side, and fold the dough in on itself, like a book. Wrap it in cling film and put it in the freezer 30 minutes.
-
3. Preheat the oven to 200ºC (therm. 6-7). Remove the roll of dough from freezer, then chop it into slices 1 cm thick and lay out on a cooking sheet. Cook for 15 minutes. While it's cooking, the dough will unfold into a palm-tree shape.
You might also like
Penne Rigate, bœuf aux épices douces et au miel
Penne Rigate
Make recipe
Couscous raisin cannelle et son épaule d'agneau dorée
Couscous
Make recipe
Bouillon de Linguine, poulet en croûte caramélisée
Linguine
Make recipe
Lasagnes aux épinards frais et saumon
Lasagne
Make recipe