Pesto and Cheese Twists



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Pesto and Cheese Twists

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: makes 6 large twists per pastry sheet

Super easy puff pastry twists filled with pesto and oozy cheese. So delicious warm from the oven!
    • 1 sheet ready-made puff pastry (mine was 320 grams / 11 ounces)
    • pesto (3 to 4 tablespoons)
    • grated cheese (I used a couple of big handfuls of parmesan and strong cheddar, plus a bit extra for sprinkling at the end)
    • 1 whisked egg or a bit of milk for brushing
  1. Pre-heat the oven to 180C / 355F.
  2. Unroll the pastry out onto a floured board or work surface, then spread with the pesto.
  3. Sprinkle the cheese all over the pesto, then fold the pastry sheet in half (width-wise like a book, so that the shortest ends meet).
  4. Cut the pastry into six long strips (about 2 to 3cm wide – see picture above).
  5. Hold each strip at either end and twist, then lay each twist on a baking tray, leaving a small space between each.
  6. Brush each twist with a little milk or whisked egg, then sprinkle with a bit more cheese.
  7. Bake for 20 – 22 minutes or until puffed up and golden.
You don’t have to use pesto if you don’t want to. Just cheese works really well. Just make sure you paste the pastry with a layer of egg before sprinkling on the cheese (so that it sticks nicely!).

You can freeze these. Either freeze them uncooked on a baking tray before transferring to food bags (then cook as above, adding a minute or two to the cooking time if necessary), or freeze already cooked and then defrost and reheat for about 20 seconds in a microwave for a quick no-fuss snack.

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