Supermarket copycat pesto and cheese twists

• Vegetarian

• Refrigerated

  • 1 Whisked egg

• Condiments

  • 3 tbsp Pesto

• Bread & Baked Goods

  • 1 sheet Ready-made puff pastry

• Dairy

  • 1 Cheese, grated

Found on scrummylane.com

Description

Ingredients

• 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

Directions

• Pre-heat the oven to 180C / 355F.
• Unroll the pastry out onto a floured board or work surface, then spread with the pesto.
• 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).
• Cut the pastry into six long strips (about 2 to 3cm wide – see picture above).
• Hold each strip at either end and twist, then lay each twist on a baking tray, leaving a small space between each.
• Brush each twist with a little milk or whisked egg, then sprinkle with a bit more cheese.
• Bake for 20 – 22 minutes or until puffed up and golden.

Nutrition