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Mini puff pastries with courgettes and Pesto di Pra’
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Mini puff pastries with courgettes and Pesto di Pra’

Mini puff pastries with courgettes and Pesto di Pra’

per 4
for  4
Easy
Easy
Ingredients for 4 people

 

  • 130 gr Pesto di Pra’ 

  • 1 puff pastry rectangular sheet

  • 2 courgettes

  • 100 gr Robiola chees

  • 2 tablespoons Parmesan cheese

  • 2/3 tablespoons cream or full- cream milk

  • 1 beaten egg for brushing

 

Procedure

In a bowl mix robiola with Parmesan cheese, soften the mixture with cream and combine them accurately.
Wash courgettes and cut them into thin rounds.
Divide the rectangular puff pastry sheet into 4 parts and then cut each part into 6 small rectangles to obtain 24 mini puff pastries.
Prick the centre of each rectangles with a fork, lay cheese cream in the centre and brush  the edges of the pastries with beaten egg.
Decorate with 3 or 4 courgettes rounds, slightly overlapped.
Cook puff pastries in preheated oven at 180° for about 15 minutes.
Once out of the oven dress with pesto sauce.                      
(Recipe by Natalia Cattelani)

 

See also

Recipe prepared with

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