Parmigiano-Reggiano Puff Pastry
  • 13oz fresh or frozen pastry dough
  • 2 tbsp pesto
  • ¼ cup Bertozzi Freshly Grated cheese
  • Cherry tomatoes cut in half
  • Salt and pepper
  • Whisked eggs or milk (to glaze)
  • 2 tbsp pine nuts
  • Bertozzi Parma Flakes (to garnish) 
  • Preheat oven to 400°.
  • Lightly grease large baking sheet.

  • Unroll puff pastry sheet and cut into 6 equal rectangles.
  • Using a sharp knife, score a border about ¾ inch from edge in each rectangle.
  • Be careful not to cut into the dough.
  • Place on baking sheet.
Spread each inner rectangle with a little pesto sauce.
  • Sprinkle the Bertozzi Freshly Grated cheese on top.
  • Spread the tomatoes between the pastries.
  • Season with salt and pepper to taste.
Brush pastry edges with whisked egg or milk.
  • Bake for approximately 15 minutes.
  • Sprinkle pine nuts over the pastries then bake for more 4-5 minutes, until pastries have risen and are crisp.
  • Cool for 2-3 minutes then serve.
  • Garnish with Bertozzi Parma Flakes
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