PUFF PASTRY TWISTS

WITH SUNDRIED TOMATO PESTO

Sundried Tomato Pesto Sauce

Made with

Sundried Tomato Pesto

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  • 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

Instructions

  • TO START

    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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