Surprisingly simple and delicious, these croissants are the perfect thing for a snack, brunch or even lunch.
Courtesy of Sue Riedl
sheet (200 g) thawed puff pastry
tsp fresh goat cheese
Preheat oven to 400ºF.
Roll out one sheet of thawed puff pastry (about 200g) until it is about the size of a cookie sheet.
Slice into six squares.
Spread ½- 1 teaspoon pesto on each square, to coat lightly. Do not spread fully to the edges.
Top with ½ -1 teaspoon fresh, crumbled goat cheese.
Fold square over to make a triangle. You can pinch the edges together and bake in this shape or, starting with wide back of the triangle, roll forward to form a crescent.
Brush pastry with a beaten egg.
Bake for 15 minutes or till golden on top and bottom.
Allow to cool slightly and serve.