Cooking Directions

• Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.
• Unfold 1 pastry sheet on a lightly floured surface. Spread half the pesto on the pastry.  Starting at the short sides, fold the pastry toward the center, leaving 1/4-inch space in the center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet.
• Cut each pastry rectangle into 12 (3/4-inch) slices, making 24 in all.  Place the slices, cut-side down, onto a baking sheet.  Brush the slices with the egg mixture.
• Bake 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg
• 1 tablespoon water
• 3 tablespoons prepared basil pesto