Puff Pastry with red Pesto

Just try something different. I work with green pesto very often. It combines well, is very fresh in color and gives a great taste. For this puff pastry variation, I deliberately chose a red pesto because I served the strudel with a rocket salad. Of course, the strudel can also be enjoyed as a snack, ideally with a sour cream dip.

Preparation time: 30 minutes
Baking time: 25 minutes



1 pack of puff pastry

1 jar of red pesto, about 130 g

200 g grated cheese (Emmental or Gouda)

1 egg yolk

Mixed Cores




  1. Preheat the oven to 200 degrees top/bottom heat and line a baking tray with baking paper.
  2. Roll out the puff pastry.
  3. Spread the red pesto on the dough.
  4. Spread the cheese over the dough.
  5. Form the dough into a roll and press the ends tightly together.
  6. Cut diagonally into the roll with scissors and turn the resulting corners to the side.
  7. Place the strudel on the baking tray, brush with egg yolk and sprinkle with a colorful mixture of seeds.
  8. Bake the strudel at 200 degrees for about 25 minutes until golden.