- Karen K.
READER REVIEW
INGREDIENTS
FULL RECIPE
YIELD
6 servings
TYPE
appetizer
TIME
1 hr.
LEVEL
easy
Thaw one sheet of puff pastry for 40 minutes.
Use a knife or kitchen scissors to cut about a 2”x 2” square of puff pastry. Flatten it a bit with your fingers to make it a 2½ “ x 2½” square.
Grease 6 cups of a cupcake tin with a tiny bit of olive oil. Lay 6 puff pastry squares into each, pressing them to the edges on the bottom.
Grease 6 cups of a cupcake tin with a tiny bit of olive oil. Lay 6 puff pastry squares into each, pressing them to the edges on the bottom.
In a small bowl, add 2 tablespoons olive oil, 2 teaspoons white balsamic vinegar and 1 teaspoon pesto. Add a sprinkle of garlic powder and stir. Set aside.
Use an apple peeler to make thin strips of 1 green zucchini, making sure each strip has green edges as best you can.
Strip the yellow zucchini the same way you did the green.
Slice each strip in half of both the green and yellow zucchini.
Preheat oven to 375 F. (190 C.) On a plate, pour half of the pesto mixture. Dip 2 strips of the green and yellow in the mixture, coating both sides.
Lay one strip on top of the other, hold one end (I know it’s a little slippery), then wrap them into a rose.
Place the rose onto the plate, dip another strip into pesto-oil and wrap it around the rose. Continue, until it will fit perfectly into the pastry.
Place rosette into a pastry cup. Repeat until 6 cups are filled. Sprinkle with salt and pepper. Bake for 30 minutes. Allow to cool for 5 minutes, and serve.