Pesto Elephant Ears
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Pesto Elephant Ears

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 24

Ingredients & Directions

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg
  • 1 tablespoon water
  • 3 tablespoons prepared basil pesto

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Spread half the pesto on the pastry.  Starting at the short sides, fold the pastry toward the center, leaving 1/4-inch space in the center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.

Cut each pastry rectangle into 12 (3/4-inch) slices, making 24 in all.  Place the slices, cut-side down, onto a baking sheet.  Brush the slices with the egg mixture.

Bake 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.


Tip: To reheat the pastries, heat the oven to 400°F.  Place the pastries onto a baking sheet.  Bake for 2 minutes or until the pastries are hot.