Pesto Rolls

Instructions

1. 1

   Blend fresh basil, garlic, pine nuts, and lemon juice in a food processor until coarsely chopped. Add olive oil gradually while blending until you reach a chunky pesto consistency. Season with salt and pepper to taste.

   Tip: Don't over-blend the pesto—leave it textured for better flavor.

2. 2

   In a bowl, combine ricotta, mozzarella, and parmesan cheeses. Fold in the pesto mixture gently until evenly distributed throughout the cheese.

   Tip: Reserve 2 tablespoons of pesto to brush on top of rolls before baking for extra color and flavor.

3. 3

   Lay out one sheet of thawed puff pastry on a lightly floured surface. Spread half of the pesto-cheese mixture evenly across the pastry, leaving a 1 cm border on all sides.

   Tip: Keep the other pastry sheet covered to prevent it from drying out.

4. 4

   Starting from the long edge closest to you, tightly roll the pastry away from you into a log shape, similar to a Swiss roll.

   Tip: Use parchment paper under the pastry to help with rolling and prevent sticking.

5. 5

   Using a sharp knife, cut the rolled pastry into 6 equal pieces. Place each roll cut-side up on a parchment-lined baking tray.

   Tip: If the filling squeezes out slightly, gently press it back in before placing on the tray.

6. 6

   Repeat steps 3-5 with the second puff pastry sheet and remaining pesto-cheese filling to create 12 rolls total.

   Tip: Arrange rolls with at least 2 cm space between them to allow for even puffing.

7. 7

   Whisk the egg with 1 tablespoon of water to make an egg wash. Brush the top of each roll generously with the egg wash and the reserved pesto.

   Tip: This gives the rolls a golden, glossy finish and helps the pesto adhere.

8. 8

   Bake in a preheated 200°C oven for 22-25 minutes until the rolls are puffed, golden brown, and the cheese is bubbling at the edges.

   Tip: If the rolls brown too quickly, tent with foil for the last 5 minutes of baking.

9. 9

   Remove from the oven and let cool on the tray for 5 minutes before serving. This allows them to set slightly while remaining warm and gooey inside.

   Tip: Serve immediately with extra grated parmesan and fresh basil on the side.