Skip to main content

These Pesto pastry twists make an easy party snack! Prepped in 15 minutes flat, they're crunchy, cheesy and totally delicious.

  • Makes about24
  • Cook time20 minutes
  • Prep time15 minutes
Pesto pastry twists


  • 4 sheets frozen puff pastry, just thawed
  • 1/2 cup (130g) basil pesto, basil dip , tomato pesto, chilli pesto, pizza sauce or tomato paste
  • 1 free range egg, lightly whisked
  • 1/2 cup (40g) finely grated parmesan or other hard cheese

Nutritional information

Per serve: Energy: 532 kJ/127 Cals (6%), Protein: 3g (6%), Fat: 7g (10%), Sat Fat: 0.4g (2%), Carb: 12g (4%), Sugar: 0g (0%), Dietary Fibre: 1g (3%), Sodium: 227mg (11%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Step 2

    Place 1 pastry sheet on a clean work surface. Spread evenly with half the pesto or tomato-based sauce. Season. Top with another pastry sheet. Lightly brush with the egg and sprinkle with one-quarter of the cheese. Carefully turn and brush the other side with a little egg and sprinkle with one-third of the remaining cheese. Use a small sharp knife to cut into 2cm-wide strips. Gently twist each strip 2-3 times and place on a lined tray.

  3. Step 3

    Repeat with the remaining pastry, pesto or tomato-based sauce, egg and cheese. Bake, swapping the trays halfway through cooking, for 20 mins or until pastry is puffed and golden. Serve warm or at room temperature.