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Prep 5min
Total1hr5min
Servings32
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Ingredients
1
sheet frozen puff pastry (from 17.3-oz package)
1/4
cup basil pesto
1/3
cup crumbled feta cheese
2
tablespoons pine nuts
2
tablespoons coarsely chopped fresh basil leaves
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Steps
1
Let puff pastry stand at room temperature 40 minutes to thaw.
2
Heat oven to 400°F. Unfold pastry on work surface. Using pastry brush, brush pesto evenly over all of pastry, including edges. Cut pastry into 16 squares; cut each square in half diagonally, making 32 triangles.
3
Lightly spray 2 large cookie sheets with cooking spray. Gently arrange pastry wedges on cookie sheets. Sprinkle with cheese and nuts.
4
Bake 5 minutes. Reduce oven temperature to 350°F. Bake 8 to 10 minutes, until edges are golden brown. Top wedges with basil. Serve warm.
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Puff pastry is made of hundreds of layers of chilled butter and pastry dough. As it bakes, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers.
Use a kitchen scissors to coarsely chop the basil leaves.
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