These are buttery and flaky and lovely. They kind of beg to be eaten alongside spaghetti and meatballs and then dipped in the leftover sauce. I ate them with salad and pizza, and I was still very content.
After the puff pastry defrosts, the entire preparation takes about 5 minutes and then into the oven they go. More time for talking with friends about upcoming dinner party plans (I have a very excited one coming up that I shall be writing about in due time).
The pesto filling was mellow and savory. I want to try this again but use a garlicky, pungent filling. Maybe a take on a chimichurri (parsely, garlic, vinegar, red pepper), but with goat cheese instead of oil. This recipe needs more of a creamy spread, not an oily spread.
2 sheets of puff pastry, thawed
1/4 cup pesto
1/4 cup parmesan
1 tablespoon mascarpone
pinch of salt
Preheat oven to 425 degrees.
Roll out both sheets of puff pastry to 1/8 inch thick. Mix together pesto, parmesan, and mascarpone. Spread mixture over one sheet of puff pastry and then top with other sheet. Press sheets together tightly. Cut into 8 even strips. Holding both ends, twist each strip and place on a lined baking sheet. Bake 23-25 minutes. Let cool for 5 minutes before eating.