Tomato Basil Elephant Ears

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After I read the other reviews, I decided to use sun dried tomatoes packed in oil and did not add anymore oil to the recipe. Using a thin layer on the puff pastry worked very well. This is fast, easy to make and can be varied with other ingredients. A big hit at my Thanksgiving Day party!
Joanne from Stamford CT

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This was my first try with puff pastry. I did not read comments & reviews until I put them in the oven. Using store bought tomato basil pesto (it's really good I realized in the cooking process I used too much. So, my results turned out very ugly, but smelled delicious. I will try again using a very small amount of pesto and cut each piece smaller for a crisper treat. Glad I didnt' do this next week when company arrives. Ina, I love your show!

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First batch was made per recipe, too much oil. I reduced the oil to less than half of what the recipe called for and the second batch was just right. Also, added a tablespoon of crushed red pepper for a nice little bite.

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I am not a fan of Basil or Sundried Tomatoes ... SO, I changed the ingredients to Fresh Spinach, Grated Gruyere Cheese, Shallots, Onions and Fresh Thyme. I only added about 1 teaspoon of Olive Oil, used the egg wash and they came out perfectly. Puffed, Toasted and only moist enough to pull the ingredients together (no spillage. I will definitely make these again!! I LOVE INA ... she rocks ... never failed one of her recipes yet!!

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I reduced the garlic, and roasted it first, and therefore could taste the other flavors, but it was incredibly oily. If I try it again (doubtful I'll certainly reduce the oil by a lot.

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I saw this today and thught how well it would go with Emeril's Orange Pumpkin Soup. I am SO glad that I read what everyone had to say first!

I am definitly going to reduce the oil, also I think I may add roasted pumpkin seeds. This will tie it to the soup as well as help with reducing oil content. I can cut the original by a little more than half.

I am going to follow the advice of no egg wash and use smaller amonts overall.

I have an idea to bake them on a rack over the pan to allow any excess to drip away.

I'll let you know how it goes.
Thank you everyone for the great tips :

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I don't think one should apply egg wash to the CUT edges of puff pastry, as the egg glues the layers together and prevents the pastry from puffing up. I did 2 batches, one with and one without the egg wash. The one with egg did not puff up and was gummy and underdone in the middle; the one without egg puffed up nicely. I heeded the warning about the grease, and I used a relatively dry paste of pesto, but it was still swimming in grease in the oven. I suggest using an extremely thin coating of the pesto mixture and making it drier. Taste is pungent.

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Too much oil. I think it would help to use a VERY thin layer of the tomato pesto. Tasted good though.

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I made these for an appetizer at Christmas and my sister loved them. I thought they were a little greasy, but she couldn't get enough. And they actually re-heated pretty well the next day!

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These are so easy to make and always are a hit!