Spread half the pesto on 1 of the puff pastry sheets.

Cover it with the other sheet of puff pastry and top it with the remaining pesto.

Roll the puff pastry, as tightly as possible, like a Swiss roll.

Slice 2.5 cm – 1 inch slices and put them on a tray covered with baking paper.

Bake in a pre-heated oven at 200°C – 390°F for 15 to 20 minutes, or until puffed and golden brown.

Serve warm or at room temperature.