Cranberry Pesto Pastry Swirls

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   1. To make the pesto, blend the nuts, basil, garlic and oil. Add the parmesan and pulse to mix.

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   2. Roll out the pastry into a long oblong shape.

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   3. Spread the mascarpone, then scatter over the tomatoes and cranberries evenly.

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   4. Carefully spread the pesto over the top, then roll up the pastry from the long edge into a swiss roll shape. Wrap in clingfilm and stick in the freezer for half an hour.

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   5. Preheat the oven to 200 degrees C. Slice the pastry roll into thin slices and place on a baking tray.

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   6. Loosely cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes until crisp.

* Per serving · 4 servings · Values may vary.

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