Mini puff pastries with courgettes and Pesto di Pra’

for 4

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)