Rocamadour and Pesto Turnovers Recipe

Ingredients:

• 1 sheet of puff pastry, thawed
• 4 Rocamadour cheese rounds
• 4 teaspoons pesto
• 1 egg, beaten
• 1 tablespoon water
• Salt and pepper to taste

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and cut it into four equal squares.
3. Place a teaspoon of pesto in the center of each square.
4. Top with a Rocamadour round each, pressing them down slightly.
5. Sprinkle salt and pepper over each cheese round.
6. Brush the edges of the puff pastry squares with egg wash.
7. Fold each pastry square over the cheese to form a triangle.
8. Use a fork to press and seal the edges.
9. Brush the top of the puff pastry with egg wash.
10. Bake for 15-20 minutes, or until golden brown and flaky.
11. Serve hot and enjoy your Rocamadour and Pesto Turnovers.

Verdict:

This recipe is a deliciously cheesy and buttery treat that is perfect for a quick snack or appetizer. The combination of the tangy Rocamadour cheese and the fresh pesto is amazing. The puff pastry is perfectly flaky and crispy. This recipe is easy to make and can be prepared in advance and baked when needed.

Serving suggestions:

These turnovers can be served with a green salad or as a part of a cheese platter. You can also serve it with a dipping sauce of your choice like tomato sauce or marinara sauce. It also pairs well with crispy white wine.