Bärlauch Spiralen
These wild garlic spirals are the perfect puff pastry apéro treat, and a great way to use up a little extra puff pastry, or a little extra pesto.
When I make the Baby Bärlauch Blüemeli, I always use the leftover dough to make these spirals.
Roll out the dough into a large rectangle. Spread with pesto, leaving a 2 cm border on the long sides. Roll up and seal.
Cut 1 cm thick slices and place on a baking sheet lined with parchment paper.
Brush the top with egg and bake for about 8 minutes or until golden.
I typically make these as a way to use up leftover puff pastry dough.
If you don’t have Bärlauch pesto, regular pesto works well too.
