Tomato and Mozzarella Croissants
- 1 Puff Pastry Sheet, Thawed
- 6 Tablespoons Store-bought Or Homemade Red Pesto
- 6 Cherry Tomatoes, Sliced Into Thin Rounds
- 3- 1/4 ounces, weight Mozzarella, Grated
- 6 pinches Basil, Dried Or Fresh And Finely Chopped
- 1 Egg, Beaten
- 1.
- Preheat the oven to 180 degrees C.
- 2.
- Lay the sheet of puff pastry on a parchment lined baking tray.
- Gently cut the sheet of puff pastry into thirds, then cut each third diagonally so it forms two triangles.
- Evenly space the triangles on the sheet tray.
- 3.
- Spread a thin layer of pesto over the wider half of the triangle, then top with three tomato slices, cheese and herbs.
- Repeat until youve used all the filling.
- 4.
- Starting with the wider end, roll up the pastry horizontally towards the thinner end, until the tip lies underneath the rest.
- 5.
- Finally, lightly top the pastry with beaten egg (or milk would probably work as well) using a pastry brush.
- 6.
- Bake in the oven for around 20 minutes or until golden then enjoy warm or cold.
pastry sheet, tomatoes, weight mozzarella, pinches basil, egg
Taken from tastykitchen.com/recipes/appetizers-and-snacks/tomato-and-mozzarella-croissants/ (may not work)