Puff Pastry Rose with Pesto and Cherry Tomatoes by @maritoemoglie_incucina

43 min

8 servings

🥐

1 roll (about 280 g)

Puff pastry

🌿

60 ml

Genovese pesto

🍅

120 g

Cherry tomatoes

🧀

150 g

Smoked scamorza

🥚

1 large egg (about 50 g)

Egg

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

  1. Preheat

    Preheat the oven to 200°C / 390°F.

  2. Line

    Line the baking sheet with parchment paper.

  3. Unroll
    • rectangular puff pastry

    Unroll the rectangular puff pastry on the parchment paper.

  4. Spread
    • Genovese pesto
    • rectangular puff pastry

    Spread 4 tbsp of Genovese pesto over the pastry, leaving a 1 cm border.

  5. Step
    • smoked scamorza cheese
    • Genovese pesto

    Distribute 150 g of smoked scamorza cheese over the pesto.

  6. Cut
    • cherry tomatoes

    Cut the 8 cherry tomatoes in half.

  7. Arrange
    • cherry tomatoes
    • smoked scamorza cheese

    Arrange the halved cherry tomatoes over the cheese.

  8. Season
    • salt

    Season the filling with salt and black pepper.

  9. Roll
    • rectangular puff pastry

    Roll the pastry tightly from its long side.

  10. Pinch
    • rectangular puff pastry

    Pinch both ends closed to seal the roll.

  11. Slice
    • rectangular puff pastry

    Slice the roll into 1 cm thick rounds.

  12. Place
    • rectangular puff pastry

    Place the pastry rounds cut-side up on the lined baking sheet.

  13. Beat
    • egg

    Beat the egg in the small bowl.

  14. Brush
    • egg
    • rectangular puff pastry

    Brush the tops of the pastry rounds with the beaten egg.

  15. Bake
    • rectangular puff pastry

    Bake for 20 to 25 minutes until golden and crisp.

  16. Cool

    Remove from the oven and let the pastry roses cool for a few minutes.

Puff Pastry Rose with Pesto and Cherry Tomatoes by @maritoemoglie_incucina

43 min

8 servings

🥐

1 roll (about 280 g)

Puff pastry

🌿

60 ml

Genovese pesto

🍅

120 g

Cherry tomatoes

🧀

150 g

Smoked scamorza

🥚

1 large egg (about 50 g)

Egg

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

Preparation Steps

  1. Step 1/16

    Preheat the oven to 200°C / 390°F.

  2. Step 2/16

    Line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  3. Step 3/16

    Unroll the rectangular puff pastry on the parchment paper.

    🥐rectangular puff pastry
    📜parchment paper

  4. Step 4/16

    Spread 4 tbsp of Genovese pesto over the pastry, leaving a 1 cm border.

    🌿Genovese pesto
    🥐rectangular puff pastry

  5. Step 5/16

    Distribute 150 g of smoked scamorza cheese over the pesto.

    🧀smoked scamorza cheese
    🌿Genovese pesto

  6. Step 6/16

    Cut the 8 cherry tomatoes in half.

    🍅cherry tomatoes
    🔪knife
    🪵cutting board

  7. Step 7/16

    Arrange the halved cherry tomatoes over the cheese.

    🍅cherry tomatoes
    🧀smoked scamorza cheese

  8. Step 8/16

    Season the filling with salt and black pepper.

    🧂salt
    ⚫black pepper

  9. Step 9/16

    Roll the pastry tightly from its long side.

    🥐rectangular puff pastry

  10. Step 10/16

    Pinch both ends closed to seal the roll.

    🥐rectangular puff pastry

  11. Step 11/16

    Slice the roll into 1 cm thick rounds.

    🥐rectangular puff pastry
    🔪knife
    🪵cutting board

  12. Step 12/16

    Place the pastry rounds cut-side up on the lined baking sheet.

    🥐rectangular puff pastry
    🍳baking sheet
    📜parchment paper

  13. Step 13/16

    Beat the egg in the small bowl.

    🥚egg
    🥣small bowl

  14. Step 14/16

    Brush the tops of the pastry rounds with the beaten egg.

    🥚egg
    🥐rectangular puff pastry
    🖌️pastry brush

  15. Step 15/16

    Bake for 20 to 25 minutes until golden and crisp.

    🥐rectangular puff pastry
    🍳baking sheet

  16. Step 16/16

    Remove from the oven and let the pastry roses cool for a few minutes.

    🍳baking sheet

Composition

Ingredients

Types

Sauces, Herbs, Vegetables, Eggs, Seasonings

Ingredients

Puff pastry, Genovese pesto, Cherry tomatoes, Smoked scamorza, Egg, Salt, Pepper

Notes

Puff pastry (rectangular roll), Cherry tomatoes (cut in half), Egg (for the egg wash), Salt (to taste), Pepper (to taste)

Allergens

milk, tree nuts, eggs

Dietetics

Dietary regimen

vegetarian, pescatarian

Calories

420 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 29g, Fat: 28g, Saturated fat: 11g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 230mg, Sodium: 620mg, Iron: 2.1mg, Potassium: 260mg

Vitamins

Vitamin A: 210µg, Vitamin C: 12mg, Vitamin B12: 0.5µg, Vitamin D: 0.4µg

Preparation

Time Information

Preparation

20 minutes

Cooking

23 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

baking sheet, parchment paper, knife, cutting board, pastry brush, small bowl

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Aperitif, Party, Brunch, Lunch, Picnic

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

crispy, flaky, melty, juicy

Flavors

savory, herbaceous, smoky, creamy, tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave out longer than 2 hours because of cheese and egg), fridge : 3 days (Store in an airtight container,Reheat in the oven for best crispness), freezer : 30 days (Freeze fully cooled portions in an airtight container,Reheat from frozen in the oven)