Cheese and Pesto Puff Pastry Twists
We all might just have a love affair with puff pastry and the 100’s of ways to use it!
Ingredients:
- 2 Sheets Puff Pastry, Ready Rolled, thawed
- 1/3 Cup Pesto, of your choice
- 1/3 Cup Parmesan,
- 1/3 cup grated cheddar cheese
- 1 Egg, whisked
For the topping
- ½ cup sesame seeds
- Extra parmesan
For the dip:
- 250g cream cheese
- 150ml sour cream
- 150ml Sweet Chilli Sauce
How To Make Cheese and Pesto Puff Pastry Twists
- Preheat oven to 190C.
- Prepare an oven tray with baking paper, use a little cooking spray to help paper stick.
- Spread one sheet with the pesto to the edges and sprinkle over the grated parmesan and cheddar.
- Place the second pastry sheet over the top.
- Using a sharp knife cut into strips, no more than 1 cm in width.
- Take one strip of the pastry and pinching each end together firmly begin to twist each hand in the opposite direction until the pastry twists several times.
- Place on the prepared tray, pressing each end into the tray to hold the twist in place (some twists may need re-twisting if they begin to unwind)
- Repeat with the remaining strips, allowing a gap between each twist to allow for the pastry to puff up.
- Brush with a whisked egg and if using sprinkle with sesame seeds and extra parmesan.
- Bake in the preheated oven for 15-20 minutes, until golden brown and crisp.
- Remove from the oven and serve warm or cool completely before storing in an airtight container.
To make the dip:
- Combine all the ingredients in a food processor or use a whisk to create a smooth sauce.
- Drizzle more sweet chilli sauce on top and serve with straws.