Tomato and Mozzarella Croissants

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   Preheat the oven to 180 degrees C.

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   Lay the sheet of puff pastry on a parchment lined baking tray.

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   Gently cut the sheet of puff pastry into thirds, then cut each third diagonally so it forms two triangles.

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   Evenly space the triangles on the sheet tray.

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   3.

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   Spread a thin layer of pesto over the wider half of the triangle, then top with three tomato slices, cheese and herbs.

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   Repeat until youve used all the filling.

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    4.

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    Starting with the wider end, roll up the pastry horizontally towards the thinner end, until the tip lies underneath the rest.

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    5.

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    Finally, lightly top the pastry with beaten egg (or milk would probably work as well) using a pastry brush.

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    6.

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    Bake in the oven for around 20 minutes or until golden then enjoy warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.