Photo: Puff Pastry Twists with Sun-Dried Tomato Pesto Recipe
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 1/4 cup prepared sun-dried tomato pesto
- 1/4 cup grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.
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By Mike J S
Des Plaines, IL
on September 15, 2010
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My Grandma made her own puff pastry which took three days. This recipe is like what she use to make only much easier. It's a keeper. This is one of those you can make your own. Some people should keep their comments to themself.
By musical68
Arlington, MA
on January 21, 2010
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For those of you who think that the instructions are incorrect, I wanted to say that
they are not, I saw Robin do the puff pastry twists on the show and she did roll the
dough before and after spreading the pesto. It looked messy,but the end product
looks good.
By dhxylem_11235848
Raleigh, NC
on November 18, 2008
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I have tried many of Robin's recipes and overall find them great. However, this is a general comment regarding many of the recipes I have tried from Food Network. Often the recipes do not explain clearly ingredients or preparation. Watching the episodes really helps with technique from ingredients to cookware/bakeware used to acheive optimum result. I wish you could get dvd's with cookbooks.
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