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“A variation on the traditionally sweet snack. The filling can be substituted with tapenade, tahini or simply parmesan cheese for a variation. Can be made to step 3 in advance. Time includes 30 minutes freezing. Australian measurements used.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to hot 220C(425F).
  2. Place basil, garlic, Parmesan and pine nuts in a food processor and pulse until basil is roughly chopped. With the motor running, gradually add the oil in a thin stream and process until the mix is smooth. This is your pesto filling.
  3. Lay out a pastry sheet and spread with one quarter of the pesto. Roll up one side until you reach the middle then repeat with the other side. Set aside on a baking tray.
  4. Repeat this process with the remaining pastry and pesto.
  5. Freeze for 30 minutes.
  6. Cut frozen pastry rolls into 1.5cm thick slices. With cut sides up, curl each slice into a semi-circle.
  7. Allowing room for expansion place onto greased, or lined, baking trays.
  8. Bake in batches for 15-20 minutes, or until golden brown. Serve hot.

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