I can’t believe this is my last post of the year! Seriously, wasn’t it just May? I finally finished my Christmas shopping, just in the nick of time! I like to make lists and check things off because I’m weird like that (and also my mom does this so this is my normal) and it helps me stay focused during what can be a stressful time. Any list lovers out there? I’m looking forward to Christmas and spending time with family, friends and relaxing before our New Year’s Eve party at our house and the craziness ensues all over again!
I love puff pastry because it’s delicious, fast and easy to prepare. I don’t really make it that often because they are typically butter laden, but because it’s the holidays and I eat so well during the rest of the year it’s ok to splash out. No guilty feelings here! I love this recipe because you can have a pretty impressive and festive appetizer in 15 minutes. I used sun-dried tomatoes for the red and green pesto for the green. But you could do one or the other if you like. I added some grated cheese, but you don’t have to. You could add whatever spread you like (even store bought works great) and it will still taste amazing (like maybe a olive tapenade for example)! Once the dough was thawed (but still cold) I threw this together in 5 minutes.
1 puff pastry sheet (I used Trader Joe’s Brand) thawed
2 T parmesan cheese (or cheese of choice)
For the red:
1/4 cup sundried tomatoes (in oil)
1 small tomato
Blend ingredients in a food processor until pureed. Set aside.
For the green:
You can use a store bought pesto or make this one below:
2 cups basil
1/2 cup pine nuts
1 cup spinach
1/4 cup olive oil
1/4 cup water (you may need more or less to thin out your sauce)
1/2 juice of small lemon
Blend all ingredients in a food processor until pureed. Set aside.
Make sure you let your dough thaw either at room temperature for a couple hours or overnight in the fridge (see package directions). Preheat oven to 400F. While the oven is heating make the pestos, unless you are using store bought.
Spread half the green pesto on one half of the puff pastry square and the red on the other. Sprinkle on the cheese if you are choosing to use it. Roll up the dough into a log. Using a sharp knife cut the dough in half lengthwise. Then twist the two pieces around each other and pinch the ends together so that the two pieces stay together. Bake for 12-15 minutes or until the puff pastry is golden brown. You may also make this a couple days in advance. Store in the fridge until ready to use and reheat at 375F covered with foil for about 15 minutes or until hot.