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.
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