Parmesan Pesto Twists
These Parmesan Pesto Twists are a flaky, cheesy, and flavorful appetizer that's quick and easy to make. Perfect for any gathering!
Equipment
- Baking Sheet
- Parchment Paper
- Pasta roller or rolling pin
- Sharp knife or pizza cutter
- Pastry Brush
Ingredients
Main Ingredients
- 2 sheets puff pastry
- 1 cup pesto store-bought or homemade
- 1 cup Parmesan cheese grated
- 1 egg beaten, for egg wash
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for even baking and a golden finish.
- Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- If needed, roll out the puff pastry on a lightly floured surface until about 1/8 inch thick.
Assembly
- Spread ½ cup of pesto evenly over one sheet of puff pastry, leaving a small border around the edges.
- Sprinkle ½ cup of grated Parmesan cheese evenly over the pesto layer.
- Place the second sheet of puff pastry on top, pressing gently to seal the edges and create layers.
- Cut the layered pastry into 1-inch wide strips, then twist each strip several times to form the twist shape.
- Arrange the twists on the prepared baking sheet with space between each, then brush the tops with beaten egg.
Baking
- Bake for 15-20 minutes until golden brown and puffed up, filling your kitchen with a delicious aroma.
- Allow the twists to cool slightly before transferring them to a serving platter. Serve warm or at room temperature.
Notes
- Keep the puff pastry cold until baking to ensure maximum flakiness and rise.
- Substitute the egg wash with plant-based milk for a vegan option.
- Freeze unbaked twists on a tray, then store in freezer bags; bake directly from frozen, adding a few extra minutes.
- Seal edges well to prevent pesto from oozing out during baking.
- Watch the twists closely near the end of baking to avoid burnt edges; cover with foil if needed.