Puff pastry triangles with pesto

Perfect as a snack for any occasion, these puff pastry triangles with pesto are really easy to make. Use a whole sheet of store bought gluten-free puff pastry to make the triangles or use up leftovers of any shape from making something else. I have tried to make these with ready made pesto (be sure to check if okay for coeliacs) and made the pesto from scratch and definitely the latter is healthier and tastier. You should get approximately 24 triangles from one sheet.

How to make the pesto yourself?

I have used the BBC goodfood’s classic pesto recipe to make my own green pesto. I substituted pine nuts with walnuts and used extra virgin olive oil as it’s a fantastic source of antioxidants and healthy fats among other benefits. For the red pesto, I use 0.5x less basil leaves, garlic and parmesan but add 200g of sun-dried tomatoes. If I am feeling really lazy, I just added some sweet paprika powder to the green pesto.

Puff pastry triangles with pesto

Course: Gluten free snacksCuisine: EstonianDifficulty: Very easy

Servings

4

servings

Prep time

14

minutes

Cooking time per batch

10

minutes

Calories per serving

355

kcal

Perfect as a snack for any occasion, these puff pastry triangles with pesto are really easy to make. Use a whole sheet of store bought gluten-free puff pastry to make the triangles and if you have more time, make your own pesto as per below.

Ingredients

• 280 g Jus-Rol Gluten Free Puff Pastry

• Approx. 50 g of gluten-free pesto

• 1 egg, beaten

• Some gluten free flour

Directions

• Pre-heat the oven to 220C/200C fan/gas 7.
• Take puff pastry from the fridge and let it sit in room temperature for 10 minutes without the plastic packaging.
• Gently roll the pastry with your fingers and don’t roll with a pin. Dip a knife in flour and cut the triangles, should make approximately 24 per sheet.
• Place on baking sheet on a large baking tray.
• Spread 0.5-1 tsp of pesto onto each triangle and brush with egg wash.
• Once the oven is ready, bake for about 10 minutes or until golden brown.

Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.