Tomato Puff Pastry Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Frozen puff pastry sheet1
 Ready made pesto2 Tablespoon
 Sun dried tomatoes1 1⁄4 Cup (20 tbs), chopped
 Olive oil1 Tablespoon
 Dried mixed herbs1 Teaspoon
 Grated mozzarella cheese1 Cup (16 tbs)
 Egg1 , beaten
 Sesame seeds1 Tablespoon
 Flour1 Tablespoon (for dusting and rolling)

Directions

GETTING READY
1. Pre heat an oven at 200 C (400 F).

MAKING
2. In a medium sized bowl, combine sun dried tomatoes, herbs and oil. Mix well and keep aside.
3. On a floured surface, place puff pastry and roll lightly.
4. Keeping ½ inch borders free from all ends, spread pesto uniformly.
5. Top with sun dried tomatoes and cheese and cut pastry into ½ inch strips diagonally around the sides of the filling.
6. Fold pastry at either ends, brush edges with water and braid. Place on baking tray lined with silpat.
7. Apply egg wash, top with sesame seeds and bake in pre heated oven for 30 minutes or till pastry is crisp.
8. Once baked, remove from oven and keep aside to cool.

SERVING
9. Serve hot on presentation platter.
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