Pesto And Cheese Pastries Recipes

Steps:

• Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
• Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
• Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

Steps:

• Preheat oven to 350˚F (180°C).
• Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
• Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
• Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
• Bake for 25 minutes until golden brown.
• Enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20-25 mins until risen and golden brown.

Steps:

• Preheat oven to 375°F. 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 4x8-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.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the two pastry sheets, keeping them on their baking parchment. Spread the pesto over one of the pastry sheets, then scatter over half of the grated cheese. Flip the second sheet of pastry on top and press to stick the two pastry sheets together. Remove the top layer of parchment.
• Cut out a Christmas tree shape - a large triangle with a little stump at the bottom, using as much of the pastry as possible. Cut a star shape out of the offcuts for the top of the tree. Reserve the rest of the offcuts. Lift the tree onto a large baking tray, brush with the beaten egg, then do the same with the star and press it on the tip. Scatter over the rest of the cheese and gently press to help it stick to the pastry.
• Cut vertical lines into the sides of the tree, about 1cm apart, leaving a 'trunk' of about 2cm up the middle. Twist the strips of pastry and stick them back down to the tray. Do this with all the pastry 'branches'. Cut the offcuts into straws, and arrange them on another baking tray. You can now wrap and chill the tree and offcuts for up to two days, freeze for two months, or bake straightaway.

Steps:

• Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
• Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.