About this recipe:A simple and quick puff pastry and pesto recipe with pine nuts and Parmesan cheese. These are perfect for just piling on a platter and sharing with friends!
Makes: 12 -15 swirls
230g puff pastry
100g of pesto
50g pine nuts
20g grated Parmesan cheese
4 tablespoons milk for glazing
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Line a baking tray with baking paper.
Arrange a layer of puff pastry on a large baking tray. Spread the pesto evenly over the pastry, smoothing it out with a spoon.
Scatter pine nuts evenly over the pastry. Top with grated Parmesan cheese.
Roll up the puff pastry from the longer side; brush the roll with milk to glaze.
Slice the roll into individual swirls about 1½cm thick. You should get about 12 to 15 swirls.
Arrange the swirls on prepared baking tray, leaving some space between each one.
Bake the swirls in preheated oven for about 15-20 minutes, or until crisp and golden.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.