1/2 recipe blitz puff pastry
All-purpose flour for dusting
- Preheat the oven to 400.
- Line a baking sheet with parchment paper.
- Roll blitz puff with a rolling pin to form an 8×12 rectangle, about 1/8 inch thick. With a short side toward you, trim to even the edges. Spoon the pesto onto the center of the rectangle; use a rubber spatula to spread it in a very thin, even layer to the edges of the pastry.
- Use both hands to gently lift one long edge of the pastry. Fold it firmly and evenly over itself in 1-inch sections until you reach the center of the sheet. Repeat, folding the other edge to meet in the center.
- Slice the double-folded pastry into just under 3/4 -inch thick slices. Place them about 2 inches apart, cut side down, on a prepared pan. Bake for about 10 minutes, or until puffed and golden brown. Transfer to a
wire rack to cool.