Description
Flaky puff pastry twists layered with pesto and Parmesan cheese, baked until golden brown and crisp. Perfect for parties, holiday platters, and savory snacking.
Ingredients
2 sheets ready-rolled puff pastry, thawed
1/3 cup pesto
1/3 cup grated Parmesan cheese
1 large egg, beaten
1 tablespoon sesame seeds (optional)
1 tablespoon poppy seeds (optional)
1 teaspoon cracked black pepper (optional)
2 tablespoons extra grated Parmesan cheese, for topping
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Lay one sheet of thawed puff pastry on a clean work surface.
3. Spread the pesto evenly over the pastry, reaching all the edges.
4. Sprinkle the grated Parmesan evenly over the pesto layer.
5. Place the second sheet of puff pastry on top and gently press down to seal.
6. Using a sharp knife or pizza cutter, slice the pastry into strips about 1/2 inch wide.
7. Hold each strip by both ends and twist several times in opposite directions to create a spiral shape.
8. Place the twists on the prepared baking sheet, leaving space between each one for expansion.
9. Brush the twists with the beaten egg.
10. If desired, sprinkle with sesame seeds, poppy seeds, cracked black pepper, or a combination of your favorites.
11. Finish with a light sprinkle of extra Parmesan cheese.
12. Bake for 15–20 minutes, or until puffed, golden brown, and crisp.
13. Let cool slightly before serving. Enjoy warm or store completely cooled twists in an airtight container.
Notes
For extra flavor, add cracked black pepper before baking.
Serve warm or at room temperature.
Store leftovers in an airtight container and reheat briefly in the oven for maximum crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers & Snacks
- Method: Baking
- Cuisine: American