Pesto Elephant Ears
Recipe from Pepperidge Farm Puff Pastry

These pesto-filled pastries can be made ahead. Just bake early in the day and reheat just before serving. Look for the easy directions in the recipe tip.


Pesto Elephant Ears

by 1  person

read comments

add your rating
add a comment
Servings: 24
Prep Time: 1 hr
Total Time: 1 hr 20 mins
Related Categories: Appetizers, Pesto Sauce
 
savings in
change zip
 
Ingredients
  • 1  pkg.
    (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
    see savings
    On Sale
  • 1 
    egg
    see savings
    On Sale
  • 1  tbsp.
    water
    see savings
    On Sale
  • 3  tbsp.
    prepared pesto sauce
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
2.
Unfold 1 pastry sheet on a lightly floured surface. Spread half the pesto on the pastry. Starting at the short sides, fold the pastry toward the center, leaving 1/4-inch space in the center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.
3.
Cut each pastry rectangle into 12 (3/4-inch) slices, making 24 in all. Place the slices, cut-side down, onto a baking sheet. Brush the slices with the egg mixture.
4.
Bake 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Tip:
To reheat the pastries, heat the oven to 400 degrees F. Place the pastries onto a baking sheet. Bake for 2 minutes or until the pastries are hot.
Add Your Review
Related Recipe
Phyllo-Wrapped Goat Cheese
Phyllo-Wrapped Goat Cheese

A simple appetizer with a crunchy, flaky exterior and delicate goat cheese center that never fails to please guests.

More Great Recipe Ideas from Pepperidge Farm Puff Pastry