Savoury Pesto Croissant

1. Rest your puff pastry at room temperature for 30 minutes before carefully unrolling it without cracking. Along the longer edge, fold the pastry in half, and repeat the folding 2x times. Lightly flour a surface and use a rolling bin to roll the puff pastry to about ½ cm thickness.
2. Use a pizza cutter to cut the pastry into long triangles – one for each croissant.
3. Spread the pesto across one side of each triangle – add a little vegan cheese (optional) – and gently roll them up into the croissant shape, starting at the bigger end.
4. Preheat your oven to 180C and place the croissants onto a lined baking tray.
5. Brush each croissant with tamari soya sauce, then sprinkle with sesame seeds and vegan cheese. Let them rest until your oven is fully preheated.
6. Bake the croissants in the oven for 12-15 minutes or until golden. Remove them from the oven and let them cool down for 15 minutes before carefully removing them from the baking tray.

Chef’s tip: Olives are a delicious addition to these croissants! Simply slice up a few pitted olives and add them onto the pesto before rolling up the individual croissants. So delicious!