Twist the breadstick a few times before placing on baking sheet. Unfold puff pastry sheets on a lightly floured surface. Twist each puff pastry strip, holding both ends, in opposite directions to create spirals. Twist each strip 2 or 3 times& place on greased oven tray. Brush each twist with egg wash. Bake for 15-20 minutes, until the twists are golden. Bake 20-22 minutes or until a light, golden brown. These puff pastry twists are very simple to make - all you need to do is spread over the pesto, sprinkle some grated cheese, cut into strips and twist before baking in a hot oven. Sprinkle with a fourth of the Parmesan mixture; lightly press into pastry. How to make pesto and Parmesan pastry twists -- perfect for your next dinner party! Stir the cheese, parsley and oregano in a small bowl. I just cannot believe the exorbitantly high price of … Bake at 220C 10mins or until golden. My twist on a classic pesto recipe will be your new favorite! That’s because I’ve changed just a couple ingredients to create a scrumptious sauce you’ll want to eat warm or cold any day of the week. Sprinkle over some parmesan … Cut into twelve 1-in.-wide strips. of edges. Cover one half of the pastry with 2 or 3 tablespoons of pesto. I used homemade kale pesto to make my puff pastry twists. Top with remaining pastry, pressing lightly. In a small bowl, combine the Parmesan cheese, pepper and garlic. Spread with pesto and sprinkle on cheeses. Twist each strip three or four times and place on to the baking trays. Cut sheet into 12 strips; cut each strip in half. How to. Sprinkle with cheese. Place 2 in. 6-8 tablespoons pesto. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Spread pesto onto 1 pastry sheet to within 1/4 in. Cut a sheet of puff pastry in half so that you have two rectangles. square. 30g parmesan cheese, finely grated. Serve warm with your favorite dipping sauce. Spread pesto evenly on the pizza dough before sprinkling the parmesan on the dough, leaving a bit to sprinkle on top of the twists before baking. Oh I have a feeling these will become a staple at my house. On a lightly floured surface, unfold one pastry sheet and brush with egg white. Sprinkle remaining parmesan cheese on top of twists before placing them in the oven. Turn toaster oven to convection bake at 350 degrees (or bake at 400 degrees). Roll each sheet into a 12-in. Put the basil leaves, pine nuts, lemon juice, garlic, sea salt, and black pepper in the work bowl of a food processor or in a blender. But I am a Parmesan cheese lover so I decided to make mine with Parmesan and boy are they good. Place second sheet of pastry on top and press firmly to seal. 1 egg, lightly beaten. Flip pastry sheet and repeat. Pulse until finely chopped, scraping down the sides of the work bowl when necessary. The first ingredient I’ve changed is pine nuts. 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