Ingredients
- 1 sheet of puff pastry
- 16 little pieces of prosciutto about 3 big slices
- 4 tablespoon basil pesto sauce I used chunky basil dip
- 2 tablespoon grated parmesan cheese
- 1 egg yolk beaten (this is to glaze the pastry, I used a little milk instead so I didn't waste an egg)
Instructions
- Pre-heat the oven to 160C(320F) fan-forced and line an oven tray with baking paper
- Lay the pastry on the bench and cut it into 4 squares then cut each square into 4 triangles.
- Spread each triangle with pesto.
- Place a piece of prosciutto on top of each triangle.
- Starting from the long side, roll each one up and pinch the ends together to form a crescent.
- Lay them on the oven tray and brush with the egg or milk.
- Sprinkle the parmesan over the top.
- Bake the crescents for 12-15 minutes or until they are golden.
- They can be served hot, at room temperature or can be frozen for up to 3 months after they have been cooked.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
