Pesto and Parmesan Twists

If you can thaw pastry then you can make these.

These must be one of the simplest party snacks that you can make, (although they don’t photograph very well 🙂 ). They take 5 minutes to prepare and about 10 minutes to cook, and are also versatile depending on what flavours you prefer. My husband and I ate a whole batch because they were so tasty.

I cut my sheet of pastry in half and made some twists using basil pesto and others using tomato pesto. Both types came from a jar so no difficulty there. The most work came from grating the parmesan, but if you buy ready-grated then that will save you a minute…

I must admit that your fingers do get a little messy whilst twisting the pastry. Oh well.

Ingredients – makes about 24:

  • 1 sheet frozen puff pastry, thawed (my sheet was 25cm/10 inches square)
  • approx 2 tbsp basil or tomato pesto
  • approx 2 tbsp finely grated parmesan


  • Heat your oven to 200C/180C fan forced/390F and lightly coat a baking tray with cooking spray.
  • Cut the pastry in half and then place on your bench. The rectangles should be long side up, i.e. landscape.
  • Spread the pesto over the pastry and then sprinkle over the finely grated parmesan.
  • Cut the pastry pieces into 1cm/0.5 inch strips – you should get about 24 strips if your pastry is a similar size to the type I used.
  • Hold one end of a strip of pastry using your left hand, then grab the other end of the strip and twist a few times. Place the twist onto your prepared baking tray. Repeat for all your pastry strips.
  • Bake for 10-12 minutes or until puffed and golden.
  • Remove from the oven and leave to cool for a couple of minutes before serving.
  • Enjoy!

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One Response to Pesto and Parmesan Twists

  1. Pingback: Pea and Bacon Soup | Recipe Adaptors

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