Gallstones And Bloating

Baguette di sfoglia al pesto

Deliciously tasty and above all extremely crisp! The original recipe calls for, in reality, the use of croissant dough, but given the short time I jumped on the pastry and I created a personal variation. Needless to say with excellent home-made pesto greatly improve the feelings but you are welcome to use anything you like as long as not too rich in oil. In case you want to make the original recipe by Michel Roux will point out that the croissant dough to be used will have only 3 turns and a quantity of 480 gr. In addition, a further rise is expected of 45min-1 hour at 20-24 ° C. All other quantities remain unchanged. I personally found much more quickly achieve optimal and this version is still delicious! Needless to say we should try to recreate the shape of a baguette, and be careful to seal edges well. The result is divinely crisp and flavorful, perfect as a starter (me, actually, I've eaten almost all by myself by cutting off a piece every time I passed by the kitchen).

Ingredients:
280 grams of puff pastry
10 grams of pine nuts
1 egg + 2 tablespoons milk to brown
100 grams of pesto


Preparation
Roll out the dough Browse creating a rectangle of about 4 mm thick and arrange on a baking sheet. With a brush, sprinkle a little beaten egg yolk with milk the edges of the dough for about 2-3 cm. Pour the pesto on the areas that you will not be covered with milk and eggs and divide it evenly with a spoon. With the help of the parchment roll the dough over itself until leaving a final edge of 5-6 cm. Fold the roll even this edge, taking care to seal it well. Brush again the whole baguette with egg yolk and milk. With the help of a knife the pits on the baguette and sprinkle with pine nuts. Bake in preheated oven at 180 ° C for about 20 minutes. Reduce temperature to 160 degrees and continue cooking for another 10-15 minutes depending on the gilding. Once cooked allow to cool in the oven for about 10 minutes, then arrange on a wooden board. Carefully cut the time to serve, warm or cold, as it will be very fragile.


From the book " Shortbread & Browse " by Michel Roux

With this recipe I participate in the contest: