Savory Elephant Ears*
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- 1 sheet puff pastry, thawed
- 1/4 cup pesto
- 1/4 cup sun dried tomatoes, sliced
- 3 tablespoons pine nuts
- 1/4 cup shredded Parmesan
- 2 oz goat cheese, crumbled
- When I use to cater parties this use to be one of my go-to appetizers just because they're so easy and delicious. You can make it well ahead of time and just keep it in the refrigerator or freezer until it's time to slice and bake! They're so full of flavor and they have an amazing texture because of the puff pastry. Perfect finger food! The first thing you want to do is preheat your oven to 375*F. Lay out your thawed puff pastry flat. Spread your pesto on the puff pastry in an even layer. On top of the pesto add the sliced sun dried tomatoes, pine nuts, Parmesan, and crumbled goat cheese. Take one of the edges and fold it in tight. Keep rolling it up until you're halfway on the dough. Roll the opposite side of the dough up until you meet the other side of the dough. Make sure they're rolled up tight or else it will be hard to slice! Cover with plastic wrap and put in the freezer or the fridge depending on how quickly you need them. When you're ready to bake, line a sheet tray with parchment paper. With a serrated knife cut your puff pastry. I cut mine about 1 inch thick. Put them on the parchment paper and put into your preheated oven to let cook for 15-17 minutes or until they're slightly golden and puffed up. Take out and serve immediately! How easy is that?!
Gourmet With Blakely https://gourmetwithblakely.com/
Hey Blakely! I have actually never had elephant ears, (every time I approach an elephant to lop off his ears, it just doesn’t go well) you make it look so easy! 🙂 Thanks Blakely I look forward to your videos!
I think I’ll have to make some to share with my buddies at work. I think these will bake fine in our toaster oven. Thanks again Blakely.