Sun-dried Tomato And Basil Elephant Ears |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 12 |
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I made this for Thanks-giving, I'm just getting around to posting it now. It was the best thing I've ever made, my friends and family are still raving about this. I didn't get to take pictures, but the next time I make this I will post pictures of the folding steps. Ingredients:
1 1/4 cups sun-dried tomatoes, chopped |
9 cloves garlic, chopped |
5 cups basil leaves, packed |
1 tsp each salt and pepper |
3/4 cup good olive oil |
1 cup parmesan cheese, grated |
1 sheet puff pastry dough, defrosted (pepperidge farm) |
egg wash: 1 tbsp water mixed with 1 egg |
Directions:
1. Pre heat oven to 400.
2. To make paste:
3. Place sun-dried tomatoes, and garlic in the bowl of food processor fitted with a steel blade.
4. Process for 30 seconds. Add the basil, salt and pepper. With the processor running, slowly pour in olive oil. Process until pureed.
5. Add Parmesan cheese and puree for 15 minutes. Set aside
6. Unfold 1 sheet of puff pastry and place on a lightly floured board. With a rolling pin, lightly roll dough till it’s a 13-inch square.
7. Using a knife, spread the paste over the entire surface of dough.
8. Fold the sides of the square toward the center so they go halfway to the middle.
9. Fold them again so the 2 folds meet exactly at the middle of the dough.
10. Then fold one half over the other half, as though closing a book.
11. You will have 6 layers.
12. Slice the dough into 3/8-inch slices and then place the slices cut side up, on baking sheets, lined with parchment paper.
13. Brush each piece with the egg wash and place in oven
14. Bake for 6 minutes, turn and bake for 5 minutes longer.
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