Pesto Pastries

Ingredients

• 1 pkg (8 oz/250 g) frozen puff pastry, defrosted
• flour, for dusting
• ¹⁄₄ - ¹⁄₂ cup prepared Pesto Sauce
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• ¹⁄₄ - ¹⁄₂ cup grated Parmesan cheese
• 2 tbsp low-fat milk

Preparation

1. Preheat oven to 425° F (220° C).
2. On a Sheet Pan, roll puff pastry into a 10.5” square. Gently flip onto an appy maker. Using a rolling pin, firmly roll over to cut pastry.
3. Spoon Pesto Sauce onto each triangle: 1⁄2 tsp for small, 1–2 tsp for large and sprinkle entire surface with cheese. Starting at wide end, roll up each appy on the maker.
4. Place on a Sheet Pan lined with a Sheet Pan Liner. Using a basting brush, brush with milk, and bake until puffy and light golden: 10–11 minutes for small, 12–14 minutes for large.