Wild Garlic Swirls
Once you've made a batch of wild garlic pesto, these puff pastry swirls are quick and easy to make! They are inspired by the cheese and Marmite swirls that my mum made for our birthday parties when we were growing up, which were invariably the first to disappear from the table, if they hadn't been devoured hot from the oven beforehand.
You can find my nut-free wild garlic pesto recipe here. Alternatively, use a jar of normal pesto.
Makes about 12 swirls.
Ingredients
Equipment
Method
1. Preheat the oven to 200°C fan (220°C non fan). Unroll the puff pastry and spread it with the pesto, then the cheddar. Avoid spreading them right to the edges.
Once you've made a batch of wild garlic pesto, these puff pastry swirls are quick and easy to make! They are inspired by the cheese and Marmite swirls that my mum made for our birthday parties when we were growing up, which were invariably the first to disappear from the table, if they hadn't been devoured hot from the oven beforehand.
You can find my nut-free wild garlic pesto recipe here. Alternatively, use a jar of normal pesto.
Makes about 12 swirls.
Ingredients
- 320g shop-bought puff pastry
- 100g wild garlic pesto
- 100g mature cheddar, finely grated
- 1 beaten egg (optional; for securing the pastry)
Equipment
- Two baking trays lined with parchment (for one tray, you can use the paper that the puff pastry comes with)
- Pastry brush (optional)
Method
1. Preheat the oven to 200°C fan (220°C non fan). Unroll the puff pastry and spread it with the pesto, then the cheddar. Avoid spreading them right to the edges.
2. Roll the pastry up carefully: for smaller but more swirls, roll from the longer edge; for larger, fewer swirls, roll from the shorter edge. For a neat swirl, make sure the first tuck is a tight one. To secure the pastry edge, you can brush some beaten egg along the last section of pastry, but this is not crucial.
3. Cut into slices, about half an inch thick, and place spaced apart on the baking trays, reshaping a little if needed. Cook for about 15-20 minutes until golden brown and then transfer to a cooling tray.
3. Cut into slices, about half an inch thick, and place spaced apart on the baking trays, reshaping a little if needed. Cook for about 15-20 minutes until golden brown and then transfer to a cooling tray.