Pesto Twists Recipe
Crispy puff pastry twists filled with vibrant basil pesto and melted Parmesan make the perfect pesto finger food and herb appetizer. Ready in 25 minutes!
Equipment
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife
Ingredients
- 1 sheet puff pastry thawed if frozen, about 320g
- 4-5 tablespoons basil pesto
- 3/4 cup finely grated Parmesan cheese
- 1 egg beaten for egg wash
- 1 tablespoon sesame seeds optional
- freshly ground black pepper to taste
- sea salt flakes pinch
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unroll puff pastry on floured surface. Spread basil pesto evenly, top with Parmesan cheese.
- Fold in half lengthwise, seal edges. Cut into 12-15 strips.
- Twist each strip 4-5 times, place on sheet. Brush with beaten egg, sprinkle sesame seeds and pepper.
- Bake 12-15 minutes until golden and crisp. Cool 5 minutes.
Notes
- Work quickly with pastry to keep it cold.
- Re-crisp leftovers in oven.
- Customize with chili flakes for heat.