Pesto Caprese Puff Pastries

• portioner: 9 servings
• total tid: 30 minutes

Ingredienser

¼ cup walnuts

1 cup fresh basil leaves

3 tablespoons lemon juice

½ tsp salt

pinch pepper

3-4 cloves garlic

¼ cup olive oil

¼ cup grated parmesan cheese

1 sheet of store-bought puff pastry

1/2-3/4 cup homemade pesto

2-3 roma tomatoes (cut into 9 slices)

9 one in slices of fresh mozzarella (cut into same size as tomatoes)

9 small basil leaves

2 tablespoons balsamic glaze

Vejledning

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk together the egg and splash of water. Set aside.

To make the homemade pesto, add the walnuts, salt, and garlic to the food processor and blend until it resembles a sand like consistency. Add in the basil and lemon juice and pulse until combined. Add in the olive oil and blend until smooth. Gently gold in the grated parmesan cheese.

Roll the pastry sheets out on a floured surface and cut into 9 squares. Dollop a spoonful of pesto onto each square. Then, top with a slice of Roma tomato and fresh mozzarella. Take 2 corners of the pastry and wrap up and over the mozerella and pinch puff pastry corners to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Once all of the pastries are made, pop them in the fridge for 20 minutes to set.

Remove the pastries from the fridge. Brush each pastry with the egg wash. Sprinkle each puff pastry with garlic salt and grated parmesan. Transfer to the oven and bake 20-25 minutes or until golden brown.

Allow to cool slightly. Drizzle with balsamic glaze, top with fresh basil, and sprinkle with parmesan. Also, if desired, dollop on more pesto.

Serve and enjoy!