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Pastry Treats
Recipe by: Anne Thornton
Ingredients
1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store bought
1/2 cup crumbled goat cheese
Sea Salt
Directions
Preheat your oven to 400 degrees F. Lightly flour a board and carefully unfold one sheet of puff pastry.Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese and and sprinkle that with 1/4 teaspoon sea salt. Work from the shorter ends, and fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost, but don't quite touch. Gently fold one side over the other and press ever so lightly. Place this gorgeous roll on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes or over night. Once they've set up in the fridge, cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.