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
Ingredients
- 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper.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.
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.
Pesto pastry twists
- Makes about24
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 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
Description
These Pesto pastry twists make an easy party snack! Prepped in 15 minutes flat, they're crunchy, cheesy and totally delicious.
Method
Step 1
Preheat oven to 200°C. Line 2 baking trays with baking paper.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.
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.