Pesto Pastry Twist
Ingredients:
4 sheets frozen puff pastry, just thawed
1/2 cup (130 grams) basil pesto
1 🥚 egg, lightly whisked
1/2 cup (40 grams) finely grated parmesan
Direction:
1. Preheat oven to 200 degrees line 2 baking trays with baking paper
2. Place 1 pastry sheet on a clean work surface. Spread evenly with half of the pesto. Season. Top with another pastry sheet. Lightly brush with the egg and sprinkle with one quarter of the parmesan. Use a small sharp knife to cut into 2cm wide strips. Gently twist each strip 2-3 times and place on a lined tray.
3. Repeat with the remaining pastry, pesto , egg and parmesan. Bake, swapping trays halfway through cooking, for 20mins or until pastry is puffed and golden. Serve warm or at room temperature.
Makes about 24.
Recipe from Free Coles Magazine November 2019
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