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Pesto Pastries

Photo: Randy Mayor; Styling: Claire Spollen

Hands-on time 20 mins
Total time 40 mins
Yield

Serves 10 (serving size: 2 pastries)

Unlike classic pesto, there's no oil in this filling. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two.

Ingredients

  • 2 tablespoons pine nuts, toasted
  • 1 garlic clove, chopped
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 2 (1-ounce) packages fresh basil
  • 1 sheet frozen puff pastry dough, thawed
  • 3/8 teaspoon kosher salt

Nutrition Information

  • calories 156
  • fat 11.1 g
  • satfat 1.7 g
  • monofat 2.6 g
  • polyfat 6.1 g
  • protein 3 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 157 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 400°.

  2. Place nuts and garlic in a mini food processor; pulse until finely chopped. Add cheese; pulse to combine. Remove large stems from basil. Tear leaves, and add to processor; process until very finely chopped and almost paste-like.

  3. Unfold dough, and roll into a 10 x 9-inch rectangle. Spread pesto over dough all the way to edges. Sprinkle with salt. Roll up both long sides of dough, jelly-roll fashion, until they meet in the middle. Place in freezer for 10 minutes.

  4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a baking sheet lined with parchment paper. Bake at 400° for 16 minutes or until lightly browned.