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"RE: In the oven now........."
Posted by qwertypie on 09-01-12 at 10:29 PM

OHHHH YUMMMMM!
Mr. Qwerty is also a huge fan.
Like Karchita, I didn't have any pesto, but I ground up the basil leaves, garlic and a little olive oil and then mixed that with the 8 oz of light cream cheese. I found I didn't need all 8 oz, 4 would have been good enough, but we have extra for crackers now.
I think next time I will use both halves of the puff pastry. I rolled it pretty thin and since I piled the roasted large chunky cut vegetables on (1 eggplant, 2 red peppers, a swack of mushrooms and a huge zucchini, the pastry in the middle didn't have a chance to rise at all. I made it on a pamperedchef cooking stone, and I think it would be a little more crispy if I had used a regular baking sheet. But since I am world renown for burning things to a crisp, I'll stick with the PC stoneware.
The edges puffed up really nicely even without the egg trick.
Thanks for the recipe -- it was my first attempt at puff pastry and won't be my last.

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Message*:	>OHHHH YUMMMMM! >Mr. Qwerty is also a huge >fan. > >Like Karchita, I didn't have any >pesto, but I ground up >the basil leaves, garlic and >a little olive oil and >then mixed that with the >8 oz of light cream >cheese. I found I >didn't need all 8 oz, >4 would have been good >enough, but we have extra >for crackers now. > >I think next time I will >use both halves of the >puff pastry. I rolled >it pretty thin and since >I piled the roasted large >chunky cut vegetables on (1 >eggplant, 2 red peppers, a >swack of mushrooms and a >huge zucchini, the pastry in >the middle didn't have a >chance to rise at all. > I made it on >a pamperedchef cooking stone, and >I think it would be >a little more crispy if >I had used a regular >baking sheet. But since >I am world renown for >burning things to a crisp, >I'll stick with the PC >stoneware. > >The edges puffed up really nicely >even without the egg trick. > > >Thanks for the recipe -- it >was my first attempt at >puff pastry and won't be >my last. :-)

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