March recipes: Pesto puff

In the end of this month of March you will have the recipes for a complete meal, from appetizers, to contor, to dessert., obviously according to my culinary taste =)

Pesto puff

INFORMATION

for 8 people
220 calories per serving
Difficulty Easy
Ready in 30 minutes
Vegetarian recipes
You can prepare in advance
You can eat out

INGREDIENTS
250 gr puff pastry
100 gr of pesto alla Genovese
20 gr pine nuts (1 generous tablespoon)
30 gr Pecorino Fiore Sardo type

PREPARATION
Roll out the puff pastry into a uniform thickness of a few millimeters or so, to form a square.
Sprinkle the surface of the pastry with pesto, spreading it well with the back of a spoon.
Combine and sprinkle the pine nuts and pecorino shavings.
Roll up the two ends toward the center, join hands and slice well with the roll thus obtained in slices an inch.
Line a baking tray with baking paper and put the puff well apart from each other. Flatten slightly with a spatula wide.
Keep the puff pastry in the refrigerator until time to cook in the oven at 200 ° C for 15 minutes.

* These delicious snacks are kept well in the refrigerator for 3-4 days. Taste them well heated in the oven.
* Alternatively they can also be frozen, to be pulled out when needed. Put them, still frozen in the oven at 200 ° C for the time necessary to make them very warm.
* This recipe can also be prepared with puff pastry ready you can buy in rolls already stretched to the supermarket, in the chiller cabinet. Even if the round is arrotolerà fine.

VEGAN OPTION
E ‘essential use of puff pastry made with vegetable margarine. Even the pitch is to be vegan. Omit finally pecorino flakes. The flavor will be much more delicate, but equally good.