Pesto Flutes

Für etwa 50 pesto flutes brauchst Du nur 2 rechteckig ausgewallte Blätterteige (42 x 26 cm) und 100 g Pesto. Leg Dir ausserdem Magic roll-out powder, Backpapier, ein rolling pin, eine Angled spatula und das Pastry wheel bereit.

Unroll the first puff pastry, dust it lightly with Magic roll-out powder and flip it onto a fresh sheet of baking paper. The supplied paper is usually too narrow and too soft. This way the underside is dusted too and won't stick.

Because your pesto flutes consist of two layers of puff pastry with pesto in between, roll the dough a little thinner with the rolling pin, to about 45 x 30 cm. Do the same with the second puff pastry and place one of the two on a perforated tray in the fridge briefly.

Spread about 100 g of pesto evenly over the puff pastry that is not in the fridge, using the Angled spatula.

Take the other puff pastry out of the fridge and roll it off the baking paper onto the rolling pin. Then unroll it over the pesto pastry. This way you can place the second layer exactly on top of the first.

Place everything on a perforated baking tray and put it in the freezer for 10 to 15 minutes. The cold pastry is much easier to cut cleanly afterwards.

After 15 minutes, take the tray out and preheat the oven to 180 °C fan. Roll the Pastry wheel over the dough with some pressure, which creates even strips. By the way, the Pastry wheel is not only suitable for pesto flutes, grissini or homemade tagliatelle also turn out well with it.

Twist each strip by rolling both ends in with your hands: one end from bottom to top, the other from top to bottom. This creates the classic flute shape. Place the twisted flutes on a perforated tray with a Baking mat with holes and continue until the dough is used up. We filled 3 trays.

If you often bake flutes or other pastries, the Dough divider with 5 wheels per side is worth it. One side cuts straight, the other slightly wavy, and the spacing between the wheels can be quickly adjusted from 1 to 12 cm. It is a little more expensive, but you work much more efficiently with it. Bakeries use it every day.

Once all the pesto flutes are on the tray, cut them in half with a knife. This gives you flutes about 15 to 20 cm long.

Bake each tray separately in the preheated oven at 180 °C fan-forced for 18 to 20 minutes, until the flutes are golden brown. This way they all turn out evenly browned.

And there you have wonderfully crisp, golden brown flutes for your apéro! Let them cool briefly before serving.