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Ventaglietti al limone (pigs’ ears)

By Abigail Donnelly

Serves 30

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

icing sugar, for dusting
400 g Woolworths frozen all-butter puff pastry
1 lemon, zested
50 g pistachios, finely chopped

Method

Preheat the oven to 180°C. Line a baking tray with greaseproof paper. Generously dust the greaseproof paper with icing sugar and roll out the pastry onto the paper.
Cut the pastry in half across the width. Generously sprinkle with lemon zest, pistachios and a little more icing sugar.
Roll the sides of the pastry towards each other, starting from both outside edges at the same time, so that they meet in the centre. Repeat with the other half of the pastry. Chill for 20 minutes.
Cut across the resulting cylinders to make 2-cm thick slices and pinch the centre joints together. Place the slices flat onto the greaseproof paper and bake for 10–15 minutes, then turn over and bake for a further 10 minutes, or until golden brown.
Remove from the oven and allow to cool. Dust with icing sugar and serve with Italian dessert wine.

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