PUFF PASTRY TWISTS

WITH SUNDRIED TOMATO PESTO

  • 432.1
    Calories
  • 27g
    Total Fat
  • 14.6g
    Protein
  • 30.9g
    Total Carbohydrates
Share
Print

Ingredients

Ingredients for 4 people
  • 2 sheets frozen puff pastry
  • 1 jar Barilla Sundried Tomato Pesto
  • 90g Parmigiano Reggiano

Instructions

  1. 1 TO START
    Preheat the oven to 200°C and cover a large baking tray with baking paper.

  2. 2 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.

  3. 3 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.



  4. 4 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.
     

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies