Pesto Elephant Ears Recipe
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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.
Ingredients
- 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed
- 1 egg
- 1 tbsp. water
- 3 tbsp. prepared pesto sauce
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
- 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.
- 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.
- 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.
- 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.
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