Pesto Palmiers

1. 1

   Preheat oven to hot 220C(425F).

2. 2

   Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped.

3. 3

   With the motor running, gradually add the oil in a thin stream and process until the mix is smooth.

4. 4

   This is your pesto filling.

5. 5

   Lay out a pastry sheet and spread with one quarter of the pesto.

6. 6

   Roll up one side until you reach the middle then repeat with the other side.

7. 7

   Set aside on a baking tray.

8. 8

   Repeat this process with the remaining pastry and pesto.

9. 9

   Freeze for 30 minutes.

10. 10

    Cut frozen pastry rolls into 1.5cm thick slices.

11. 11

    With cut sides up, curl each slice into a semi-circle.

12. 12

    Allowing room for expansion place onto greased, or lined, baking trays.

13. 13

    Bake in batches for 15-20 minutes, or until golden brown.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.