Makes 40 canapés or 20 larger pastries
Ready rolled puff pastry (must be rectangular) sheet
60g full fat soft cheese
30g fresh Parmesan
2 tbps pesto (I use red pesto but basil pesto is just as good)
- Preheat oven to 200C/ 180C fan/ Gas 6. Put soft cheese into Classic Batter Bowl and whisk until softened using Stainless Whisk. Grate Parmesan cheese into batter bowl using Microplane Coarse Grater; add pesto and mix well.
- Unroll pastry sheet onto lightly floured Cutting Board. Using Baker’s Roller, gently roll pastry to same size as cutting board. Spread cheese mixture evenly over the pastry using Small Mix ‘N Scraper. Fear not, it looks like it won’t cover the sheet but it will!
- Tightly roll the 2 longest sides up to meet in the middle. Using Forged Cutlery Utility Knife slice the pastry log, thinly for canapés, thicker for lunch accompaniements. Place slices cut-side up, onto stoneware, spacing slightly apart and re-neatening slices if necessary. Bake 12-16 mins for canapés or 20-25 minutes for thicker pastries until cooked and golden brown.
- Transfer to a serving plate using Mini Serving Spatula, serve warm.