Pesto Puff Pastry Spiral | Recipe | Quick Hors D'ouevre

These pesto puff pastry spirals are a breeze to make.  They look great and taste even better.  Eat them while you can.  There are rarely any left over!

Pesto Puff Pastry Spirals
Yields: approx 16-20 spirals

1 c fresh basil leaves, packed
1/4 c olive oil
3 Tbsp pine nuts
2 medium garlic cloves, minced
1 sheet puff pastry
1 egg beaten + 1 Tbsp water, for egg wash
Salt and Pepper

1. Thaw puff pastry if frozen.  Preheat oven to 400 degrees F.
2. Combine basil and pine nuts in the bowl of a food processor.  Pulse a few times until chopped.  Add garlic, pulse a few times more to combine.
3. With the food processor running, slowly add the olive oil in a thin steady stream.  (This can be done by leaving the insert in the feed tube and letting the oil drip through the hole in the insert.)
4. Scrape down sides.  Add salt and pepper to taste.  Pulse to combine.
5. Unfold puff pastry on a lightly floured surface.  Arrange puff pastry so that the shortest side is closest to you.  Brush puff pastry with egg wash. 
6. Using a rubber spatula, apply pesto evenly on puff pastry, leaving a 1/4" border.
7. Roll puff pastry, jelly-roll style. 
8. Cut 1/2" slices and place slices, cut side down, on a greased baking sheet lined.
9. Brush egg wash over each slice.
10. Bake in oven 15-20 minutes until puffed and golden.
11. Serve warm or at room temperature.

Notes: I use Pepperidge Farm puff pastry sheets for this recipe.