Pastry Snails with Basil Pesto, Grana Padano and Pine Nuts

Prep Time 20 mins Cook Time 15 mins

Servings: 5-6

Ingredients

• 1 sheet of puff pastry, about 8-9 oz

• 2 oz of Grana Padano, freshly grated

Grana Padano 18 Months

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• 1 oz of toasted pine nuts, roughly chopped

Qualitaly Italian Pinenuts

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• 1 jar Basil Pesto

Andoran Basil Pesto

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1. Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.

2. Roll out the puff pastry dough onto the lined baking sheet. Evenly spread the pesto on top, leaving an inch gap along the bottom. Sprinkle with the grated Grana Padano and the toasted pine nuts.

3. Roll the puff pastry tightly and seal the edge, pressing lightly. Cut the roll into about 20 slices.

4. Arrange the slices onto the baking sheet. Bake for 15 minutes or until deeply golden and puffed up.

5. Remove from the oven and allow to cool on a rack. Serve within a few hours.

Buon Appetito!

Recipe Notes:

Great Italian Chefs