- Total Fat
- Total Carbohydrates
- 2 sheets frozen puff pastry
- 1 jar Barilla Sundried Tomato Pesto
- 90g Parmigiano Reggiano
TO STARTPreheat the oven to 200°C and cover a large baking tray with baking paper.
ROLL THE PASTRYRoll 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.
SPRINKLE WITH CHEESESpread 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.
BAKEArrange 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.