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