Thaw the puff pastry sheet at room temperature for 30 minutes while pre-heating the oven to 425˚F.
Step 2
Pull the sheet of puff pastry dough to let it come back in temperature. Cut the sheet in half widthwise.
Step 3
Place some thin slices of Parma ham on the left part of the puff pastry sheet then cover it with the right part of the sheet. Repeat on the other half.
Step 4
Leave to cool in the fridge, then roll out the sheet with a rolling pin to make it as thin as possible.
Step 5
Add a thin layer of pesto, fold it in two and then cut the slices before twisting them.
Step 6
Leave to cool in the fridge, then bake them off for 12/15 minutes. Place them in a plate with a green salad and serve.
