Goat cheese and pesto flaky windmills

Name: Goat cheese and pesto flaky windmills
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: French
Ingredients: 1 pack Soignon Mini Goat cheese logs 6x25g; 1 puff pastry; 1 small jar of green pesto; 1 small jar of sun-dried tomato paste; 1 egg yolk; 8 skewers

Ripened goat logs

Serves 4 servings

Preparation 15 minutes

Cooking 15 minutes

Ingredients

1 pack Soignon Mini Goat cheese logs 6x25g
1 puff pastry
1 small jar of green pesto
1 small jar of sun-dried tomato paste
1 egg yolk
8 skewers

Method

Cut the puff pastry into 8 squares, each side measuring about 6 cm. Place them on a baking tray lined with parchment paper.

Cut about 2 cm from each corner towards the center of the pastry square. Spread green pesto on half of the pastry squares and sun-dried tomato paste on the other half.

Cut thin slices of mini goat cheese log, about 5 mm thick. Place two slices in the center of each square. Fold the corners of the pastry over to the center to form a windmill shape.

Push a skewer into the center of the cheese. Add a little water to the egg yolk and brush this egg wash over the windmills.

Preheat your oven to 180°C and bake for 15 minutes. Serve at room temperature.

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To make this recipe

Mini goat cheese logs, 6x25g

Method

Cut the puff pastry into 8 squares, each side measuring about 6 cm. Place them on a baking tray lined with parchment paper.
Cut about 2 cm from each corner towards the center of the pastry square. Spread green pesto on half of the pastry squares and sun-dried tomato paste on the other half.
Cut thin slices of mini goat cheese log, about 5 mm thick. Place two slices in the center of each square. Fold the corners of the pastry over to the center to form a windmill shape.
Push a skewer into the center of the cheese. Add a little water to the egg yolk and brush this egg wash over the windmills.
Preheat your oven to 180°C and bake for 15 minutes. Serve at room temperature.