Ingredients
Ingredients for 40 pcs.:
- 2 pieces of puff pastry 40x40cm
Pesto Filling:
- 100g Ardo Oven dried tomatoes
- 100g Ardo Grilled red & yellow peppers parrilla - slices
- 50g Parmesan cheese
- 40g almonds
- ½ dl rapeseed oil
- Salt and pepper
Garnish:
- 100g grated mozzarella
- 2 dl black or white sesame seeds
Allergens
Gluten
Milk
Nuts
Sesame
Preparation
- Thaw the oven dried tomatoes and diced grilled peppers.
- Blend all the ingredients for the pesto and season with salt and pepper.
- Spread pesto on the puff pastry and sprinkle mozzarella on top of the pesto.
- Fold 1/3 of the dough towards the center and then place the other 1/3 of the dough on top so that the dough is in 3 layers.
- Sprinkle flour over the dough and gently roll it a little thinner with a rolling pin. Cut 1.5 cm wide strips of dough.
- Press the strips in sesame seeds, twist them, and place them on a baking sheet. Bake for about 15 minutes until golden.
