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Puff Pastry Rolls with pesto and sundried tomatoes
Recipes with Puff Pastry
INGREDIENTS: (for 24 rolls)
1 package Puff Pastry KANAKI 800g
¼ cup pesto sauce
6 dried tomatoes finely chopped
1 cup grated Parmesan cheese
1 cup of mashed potatoes
8 slices of bacon chopped
1 egg
½ cup of butter for the forms
PREPARATION
Sauté in a non-stick pan bacon. Drain the bacon on absorbent paper and put it in a bowl. Add the sun dried tomatoes, parmesan, manouri and stir. Follow the instructions to make the puff pastry rolls. Mix and stir the egg with 1 tablespoon of water and put it on. Bake the rolls in a preheated oven at 180˚C for about 40 minutes.
For making Puff Pastry Rolls:
1. Apply the puff pastry sheets to the workbench. Cut each sheet in half along the long side and then half each sheet in 6 strips perpendicular to the longest side. Paste each pudding strip with pesto and spread about a tablespoon of the mixture of cheeses and sun dried tomatoes.
2. Roll each strip in roll.
3. Brush the inside of a mold with muffin cases. Put each case from a roll with the cut surface horizontally.
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