Puff pastry
1 roll pre-prepared rectangular puff pastry
(25 x 42 cm)
1 jar pesto rosso
(approx. 190 g)
50 g grated parmesan
2 springs of rosemary
leaves finely chopped
1 egg
knocked
Puff pastry
Preheat the cooking space with hot air to 180 °C. Unroll the puff pastry on the work surface and spread with pesto. Sprinkle with Parmesan and rosemary. Roll the puff pastry into a spiral and cut into slices approximately 1 cm thick. Place the swirls on a baking tray lined with baking paper and brush with egg. Insert the tray into the preheated cooking space and bake for approximately 20 minutes until golden brown.
(Pre-)heat cooking space to 180 °C with Hot air
Preheating completed. Insert cookware.
Hot air 180 °C for 20 Mins
Tips
Unroll the puff pastry, fold lengthwise, cut into strips and twist. Bake the twists in the same way as the swirls.
The pastry filling can be adapted to taste. For example with basil pesto, olive tapenade and lemon zest, or with grated cheese and curry powder.
Additional information
Created by
Created on
11/03/2026
