A little pesto. A little parmesan. And a delicious savoury twist. Great for snacks!

  • Prep time: 10 minutes
  • Cooking time: 8 minutes
    • Italian

    Pesto and Parmesan Twists

    Recipe Information

    Print page

    375g Ready Rolled Puff Pastry

    1 Jar Green Pesto

    1 wedge Parmigiana Reggiano

    2 tbsp. Milk


    Preheat the oven to 200°C/180 Fan/Gas Mark 5. Roll out the pastry onto a sheet of baking paper and liberally coat with pesto using a tea spoon.

    Cut into quarters using a long sharp knife.

    Divide each quarter into strips 1cm wide - this should make 32 in total.

    Finely and generously grate the Parmesan over the strips.

    Gently pick up each strip, twist and place back onto the baking paper, pressing each end down firmly onto the greaseproof pastry backing. Brush with milk.

    Bake for 8 minutes or until golden brown.