Barilla
PUFF PASTRY TWISTS
WITH SUNDRIED TOMATO PESTO
- Prep
- Cook
- Skill
- Casual
- 432.1
- Calories
- 27g
- Total Fat
- 14.6g
- Protein
- 30.9g
- Total Carbohydrates
Ingredients
Ingredients for 4 people
- 2 sheets frozen puff pastry
- 1 jar Barilla Sundried Tomato Pesto
- 90g Parmigiano Reggiano
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Instructions
-
TO START
Preheat the oven to 200°C and cover a large baking tray with baking paper.
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ROLL THE PASTRY
Roll the puff pastry out into a 30 cm by 40 cm square. Spread the Sundried Tomato Pesto evenly over pastry, then fold the dough in half lengthwise over the Pesto and roll the dough out again.
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SPRINKLE WITH CHEESE
Spread with Sundried Tomato Pesto again and sprinkle with Parmigiano Reggiano. Cut the dough crosswise into 1cm thick strips and twist each one into a corkscrew.
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BAKE
Arrange the twists on the baking tray, pressing down at the end to prevent them unrolling. Bake for 5 minutes, drop the temperatures to 160°C and cook for another 5 minutes until puffed up and golden in colour.
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