When my cousin Nick got married last month, I was asked to provide some canapes. Being on holiday, and in a holiday-cottage-kitchen, I decided to keep it as simple as possible. This is the result. Perhaps not as refined as I would have liked (next time, I’d do them as palmiers, rather than pinwheels to keep the ends neat), but simple and effective.
Makes approximately 100 canapes
- 2 x 500g blocks puff pastry
- 250g marscapone
- 1 x 190g jar green basil pesto
- 200g sun dried tomatoes
- Work in batches. Roll out the puff pastry to around the thickness of a £1 coin, keeping the pastry as square as you can. I halved each square of pastry to keep it manageable. Trim off the rough edges.
- Spread each pastry square with marscapone.
- Finely chop the sun dried tomatoes and scatter generously on top of the marscapone.
- Dot the pastry generously with small dollops of green pesto.
- Working from the bottom up, carefully roll the pastry up so that you have one long sausage roll. Wrap this carefully in clingfilm and chill for at least 30 minutes.
- Line several baking trays with baking parchment. Preheat the oven to 160C.
- Remove the pastry from the fridge and unwrap the cling film. Slice the pastry into wheels of approximately 8mm thickness. Place onto a baking tray.
- Bake for 12 minutes, turning once during cooking.
These are best served warm, but were very popular when they were served at room temperature.