Puff pastry has an undeserved reputation for being difficult, it isn't, but it does take time. I use and recommend this recipe from Great British Chefs. Some recipes use water rather than milk, the water is supposed to make the pastry crispier, but I've never had an issue and the milk gives it a really rich taste. You can make the pastry ahead of time.
Ingredients
1/2 the puff pastry from the Great British Chefs recipe.
1 jar of pesto
75g feta
1 handful of spinach leaves
1 egg
Method
Pre-heat your oven to 180 degrees C and cut enough grease proof paper to cover a baking sheet and place on the baking sheet. Dust your worktop lightly with flour and roll out your pastry until it is 1cm thick. Put the pastry on the baking sheet, cover with clingfilm and place in the fridge for 15-20 minutes.
Take the pastry out of the fridge. Workingly quickly, use a teaspoon to spoon pesto onto the pastry and spread it out. Don't skimp on the pesto! Crumble the feta evenly over the sheet, and then do the same with the spinach leaves. Roll the pastry from the long edge into a swiss roll shape, cover with cling film and put back in the fridge for 20 minutes.
After 20 minutes, remove from the fridge, unwrap the pastry and place on a chopping board. Using a straight edged knife cut across the width of the roll every 2.5cm to create those beautiful swirly cross sections, and place them flat on the baking tray so that you can see the spiral. Beat the egg, and apply the eggwash to the pastry, either with a brush or with your fingers.
Place in the oven for 25-35 minutes until they are golden brown, but not rock hard to touch.
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