Parmesan Pesto Twists
Savory puff pastry twists filled with pesto and grated Parmesan, brushed with egg and baked until golden.
Equipment
- Oven
- work surface
- Rolling Pin
- Knife or pizza cutter
- Baking Sheet
- Pastry Brush
- Wire Rack
Ingredients
Ingredients
- 2 sheetspuff pastry
- 1 cuppesto
- 1 cupParmesan cheese grated
- 1 egg beaten, for egg wash
Instructions
Instructions
- Preheat oven to 400°F. Line a work surface with a little flour to prevent sticking.
- Roll out 1 puff pastry sheet on the floured surface to about 15 × 12 inches.
- Spread 1/2 cup pesto evenly over the rolled pastry.
- Sprinkle 1/2 cup grated Parmesan evenly over the pesto.
- Using a sharp knife or pizza cutter, cut the pastry into 1-inch-wide strips along the long side (you should get ~15-inch-long strips).
- Fold each strip in half (bringing the ends together), pick it up, twist it a few times, and place the twist on an ungreased baking sheet about 1 inch apart, seam side down.
- Repeat steps 2–6 with the second puff pastry sheet, using the remaining 1/2 cup pesto and 1/2 cup Parmesan.
- Brush each twist with the beaten egg.
- Bake for about 15 minutes, or until the twists are puffed and golden brown.
- Transfer twists to a wire rack and cool for about 5 minutes before serving.
Notes
I used pesto from a jar. You’re free to use your own homemade pesto.
Other sauces such as marinara or red pesto will work for this recipe as well.
Other sauces such as marinara or red pesto will work for this recipe as well.