Puff Pastry Nibbles Food

PUFF PASTRY NIBBLES (WITH PESTO)

Steps:

• Make pesto: Place the mint leaves, pistachios, chili, olive oil, and cheese in a food processor and blend until you get the desired consistency. Mine is not entirely smooth but almost there. Salt to taste, transfer into small, clean jars, and pour enough olive oil into the jar to cover the pesto completely. Place the lid on and keep refrigerated or freeze. Once you open a jar, keep it refrigerated and use it within a week or so.
• Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Defrost the puff pastry according to the packet's instructions. Cut into approximately 4x4 cm/ 1.6 x 1.6 inches large pieces. Place the squares on 2 or 3 baking sheets lined with baking paper.
• Top: Smear each square with some pesto, leaving some space around the edges. Slice the tomatoes and place one slice on each puff pastry square. Sprinkle with a bit of salt and pepper and some grated Parmesan or pecorino.
• Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.

PUFF PASTRY NIBBLES

Steps:

• Thaw pastry 20-30 minutes of until soft enough to open sheets without cracking dough.
• Brush with melted butter or oil and sprinkle with desired seasonings.
• Repeat with second sheet.
• Good combinations include:.
• Butter, Parmesan Cheese and parsley.
• Olive oil, Parmesan and fresh basil.
• Canola oil, Cajun Seasoning and salt.
• Butter, poppy seeds, freshly grated lemon peel.
• Canola oil mixed with Sesame Oil, sprinkled with sesame seeds.
• Cut into various shapes (use a different shape for each flavor/seasoning).
• Place on cookie sheets lightly sprayed with vegetable cooking spray and refrigerate at least 20-30 minutes or until chilled.
• Bake in preheated 375 degree oven for 20 minutes or until golden brown.
• Serve warm or at room temperature.
• Can be made ahead up to 24 hours, covered to prevent drying out, then baked when ready to serve.