4 oz. fresh or frozen (thawed) puff pastry sheets (in the frozen pastry section of most grocery stores, or you can make your own)
1 egg yolk
1 tsp water
1/2 c Roasted Garlic Pesto, for which you will need:
15 heads garlic
2 Tbsp extra virgin olive oil
1/3 c water
To make the garlic pesto:
Makes two cups.
- Preheat the oven to 350° F.
- Remove the papery outer skin from the garlic heads, but leave the clusters intact.
- Brush a shallow roasting pan with 1 Tbsp of the oil. Place the garlic in the pan, add the remaining oil and the water.
- Bake about one hour or until the garlic cloves are very tender. If the pan becomes dry during baking, add a bit more water.
- Remove the garlic from the oven and allow to cool completely.
- Separate the cloves of garlic and pass them through a food mill; discard the skins. In the likely event that you don't have a food mill, carefully squeeze the garlic out of its skinit will probably be a little messyand purée in a blender or food processor.
- Refrigerate, tightly covered, until ready to use. This will keep for two days.
To make the puffs:
Makes 20 puffs, and they'll go quickly!
- Preheat the oven to 400° F.
- Cut the puff pastry into four inch-wide strips. Roll them out very thin until they are about two inches wide. Prick all over with a fork.
- Spread two pastry strips with the garlic pesto. Top with the remaining two strips and cut each "sandwich" crosswise into ten pieces. Arrange the puffs on baking sheets.
- Mix the egg yolk and the water. With a pastry brush, brush each puff with egg wash. Bake until golden brown, 7 to 10 minutes, and serve hot.
Julee Rosso and Sheila Lukins. The New Basics Cookbook. (New York: Workman Publishing, 1989), 28.
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Except where noted, all material on this site is © 1999 Rebecca J. Stevenson