Pesto Brioche Crescents
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These were delicious. You can use a bought pesto if you so desire, but our homemade pesto is packed with flavour and is amazing in these rolls which would work really well if frozen individually and then used for lunches or snacks. They take a little planning, so get onto them and be enjoying within 24 hours...or less!
Here are some other recipes starring pesto;
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Make the brioche dough according to instructions to the recipe step 7 and shaping.
Meanwhile, make the pesto as well and have it ready.
Preheat oven to 180°C and line 2 baking trays with paper.
Roll the dough out into a large rectangle, the size of one of my bread mats. (Go and get one for pete's sake!)
Spread the entire dough with plenty of pesto. Score the dough into thin triangles (see image) and then roll up into crescent or croissant shapes, starting at the wide end of the triangle. Place them evenly on the prepared trays, cover and allow to prove again.
Brush with egg wash and sprinkle with sesame seeds. Bake 15-20 minutes until golden. Keep on the tray until cooled. (Or eat while hot...with more butter as you wish!)
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