Pig Ears with Pesto

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

1 packet puff pastry, frozen, rectangular
0.5 ½ glass pesto, any kind

Instructions

Unpack the puff pastry, spread it out and let it thaw slightly. Spread the pesto thinly on the slices. Now fold each sheet from the two outer pages towards the middle so that the ends of the pages meet in the middle. Then fold again. Put the rolls in a cool place briefly.
Cut into pieces approx. 1 cm wide and place on a baking sheet lined with baking paper. Bake at 180 ° C top and bottom heat for 20-25 minutes. In doing so, they move and take on the shape of classic pig ears.
The pork ears are ready when they are lightly tanned, if you like, you can leave them in there a little longer.
Of course, this recipe also works in a sweet version with marzipan, cinnamon sugar or jam.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.