-
1
Lightly flour a board and carefully unfold one sheet of puff pastry.
-
2
Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches.
-
3
Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts.
-
4
Sprinkle with 1/4 teaspoon salt.
-
5
Working from the short ends, fold each end halfway to the center.
-
6
Then fold each side again towards the center until the folded edges almost touch.
-
7
Fold one side over the other and press lightly.
-
8
Place on a baking sheet lined with parchment paper.
-
9
Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients.
-
10
Cover with plastic wrap and chill for at least 45 minutes.
-
11
Meanwhile, preheat the oven to 400 degrees F.
-
12
Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper.
-
13
Bake for 14 minutes, until golden brown.
-
14
Serve warm.
-
15
Homemade Pesto:
-
16
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
-
17
Process for 30 seconds.
-
18
Add the basil leaves, salt, and pepper.
-
19
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
-
20
Add the Parmesan and puree for a minute.
-
21
Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
