To make the homemade pesto, add the walnuts, salt, and garlic to the food processor and blend until it resembles a sand like consistency. Add in the basil and lemon juice and pulse until combined. Add in the olive oil and blend until smooth. Gently gold in the grated parmesan cheese.

Roll the pastry sheets out on a floured surface and cut into 9 squares. Dollop a spoonful of pesto onto each square. Then, top with a slice of Roma tomato and fresh mozzarella. Take 2 corners of the pastry and wrap up and over the mozerella and pinch puff pastry corners to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Once all of the pastries are made, pop them in the fridge for 20 minutes to set.

Remove the pastries from the fridge. Brush each pastry with the egg wash. Sprinkle each puff pastry with garlic salt and grated parmesan. Transfer to the oven and bake 20-25 minutes or until golden brown.

Allow to cool slightly. Drizzle with balsamic glaze, top with fresh basil, and sprinkle with parmesan. Also, if desired, dollop on more pesto.