Pesto And Cheese Pastries Recipe - Cooking Index
Pesto And Cheese Pastries Recipe - Cooking Index
| 12 | Sheets frozen phyllo dough - thawed | |
| 1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - melted |
| 3/4 cup | 177ml | Purchased pesto |
| 6 | Swiss cheese - (7" by 3 1/2" ea) | |
| 6 tablespoons | 90ml | Grated Parmesan |
| Fresh basil sprigs - (optional) |
Preheat oven to 375 degrees.
Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4- by 8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan.
Fold in long sides, then, beginning at cheese end, roll up phyllo jelly-roll style. Place seam-side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese.
Bake until golden brown, about 25 minutes.
Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.
This recipe yields 12 servings.
Source:
Bon Appetit, December 1991
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