Christmas trees in puff pastry and pesto
Ingredients (for about ten Christmas trees)
- 250 g of wheat flour
- 28 g of brown spent grain flour
- 160 g of water
- A teaspoon of salt
- 175 g of butter
- Pesto verde or rosso
Preparation
- Make the puff pastry:
- First create the tempera by mixing the flours with the water and salt.
- Once the dough is kneaded: let it rest for 30 minutes.
- Spread the tempera crosswise, place the butter in the center and lock it in by folding the dough over it.
- Spread a first time in a rectangle (3 times longer than wide) to distribute the butter.
- Fold the dough in three to form a square, give a quarter turn and re-roll into a rectangle.
- Repeat the operation three times, putting the dough in the fridge for at least 20 minutes between each round.
- Roll out the puff pastry into a rectangle.
- Cut rectangles of about 2cm x 15cm.
- Form the Christmas trees by folding the rectangles over the skewers.
- Bake for 15 minutes in the oven at 180°C.
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