Puff Pastry Twists with Sun-Dried Tomato Pesto

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 8 servings
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1 sheet frozen puff pastry, thawed according to package directions

1/4 cup prepared sun-dried tomato pesto

1/4 cup grated Parmesan


  1. Preheat the oven to 400 degrees F.
  2. 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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