Tomato Basil Elephant Ears

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As Ina's recipes always do, this recipe rocks! After reading the negative reviews, I can only conclude that they used oil-packed sundried tomatoes and Ina clearly used DRIED sundried tomatoes. A little more common sense, people....

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sometimes there is too much of a good thing, don't use all the pesto. moisture content in the tomatoes (either packed in oil, or even the amount of water in fresh basil can make a difference in the consistency of the paste. I used extra Parmesan cheese and ground pine nuts into the pesto. yum yum. also make sure you chill the puff pastry before slicing and put into a preheated hot oven or the oil runs out of the puff pastry and it is not very appetizing. And for heaven's sake, if you don't like su dried tomatoes, or a lot of garlic cut back. This is a good recipe but use some judgement too

do not let egg wash stick pasty to pan. use egg wash very lightly just to get color and shine or bake without the egg wash and brush on after it is risen and return to oven to cook off egg

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Very good but note in the video, she left out the parm cheese. Also I find it helpful to chill one time BEFORE slicing. This way you get clean cuts and thinner pieces which are prettier.

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Made this for a party, next time I will make more. Thank you to the people who added there comments on this recipe I followed the advice given on the oil content of the sunried tomatoes, great success.

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S-o-o Easy! S-o-o Colorful! S-o-o Tasty!
A perfect appitizer.

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This was a huge hit at Christmas time. It is such a savory food and you can't just eat one, or two, or three. The only thing I had to do was bake them a few minutes longer but everything else was great. I am making this again and again. Thanks Ina for another great recipe.

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Thanks for the comments about using half the pesto, or using two sheets. I noticed in the video that Ina used only half of the mixture, and I thought, "So, what do you do with the remainder?" Now I understand.

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Out of all the appetizers we had at our party (and there were a number of them, this one received the most compliments! I didn't roll mine into elephant ears, because for some reason they ended up unrolling the first time I made them; so for the second time around, I just jelly-rolled them, and I think they held up much better. Delicious!

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So Delicious!!

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Planning to make this for a christmas appetiser. The proportion of paste/pesto spread seems rather much for one swheet of puff pastry.? I will try it utilizing half of the require filling. The recipe otherwise sounds terrific.