Cheese and Pesto Swirls

READY IN: 50mins
YIELD: 15 Swirls




  • Preheat the oven to 180 degrees centigrade.
  • Grease an oven proof baking tray.
  • On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
  • Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
  • Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
  • Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
  • Once rolled refrigerate the pastry for at least 20- 30 minutes.
  • Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
  • Then use a pastry brush and paste the slices with egg wash.
  • Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
  • Transfer them to wire rack until completely cooled.
  • Recipe by <a href="" title="CLIP Creative and PR" rel="nofollow">CLIP Creative and PR</a>.