If at any point the pastry becomes too soft, place in the fridge for 20 minutes. Keeping it cool ensures the puff pastry keeps its flaky layers.
If your pesto is particularly oily, which can be the case with some shop-bought pestos, strain the pesto by placing it in a fine sieve to remove some of the excess oil. Too much oil could result in pastry that is soggy and/or greasy.
Great receipe, made a very different meal with salad. Probably had a bit too much pesto because it leaked but tasted great. - 23 Jan 2017
It was very tasty. I definitely should have drained more oil off the pesto though and pinched the dough together better. Mine didn't look as pretty. - 05 Jan 2018 (Review from Allrecipes US | Canada)
How does one retract a review? I rated this badly by mistake. I should have rated the "GF" recipe for the pastry instead I gave this one a bad mark. Sorry! - 14 Feb 2019 (Review from Allrecipes US | Canada)