Courgette puff pastry roses

Courgette puff pastry roses made with vegan pesto and coloured to make them pop.


Hola!

Today I bring you these beautiful courgette puff pastry roses made with vegan pesto and coloured to make them pop. They’re simple to make and a stunner as a snack for your guests.


COURGETTE PUFF PASTRY ROSES

Makes: 6 roses
Prep: 15 minutes
Bake: 30 minutes


INGREDIENTS

1 courgette, slices in half moons
1 puff pastry sheet, in 6 strips (parallel to shorter side)
Vegan pesto
Food colouring
Vegan parmesan
Dried chives
Salt and pepper


INSTRUCTIONS

  1. Spray a muffin tin with oil. Put the courgette slices in the microwave until soft (1-2 minutes).
  2. Cut the puff pastry sheet into 6 strips. Spread with a thin layer of pesto. Dip the courgette into the food colouring, if you use it, and strain them well. On the long side of the strip, add one row with the skin part on top, and slightly off the pastry, overlapping between each slice. Add another layer in the middle of the strip, skin on top, slightly overlapping with the middle one. Season with salt and pepper.
  3. Fold up the bottom half of the puff pastry and tightly roll to make the rose. Transfer to the prepared muffin tin. Repeat with the remaining puff pastry.
  4. Bake in a preheated oven at 190°C until golden (about 25 minutes).
  5. Sprinkle with the vegan parmesan and dried chives and bake for another 5 minutes.

Serve immediately or keep them at ambient for a couple of days.

Bon profit!