PUFF PASTRY TWISTS

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.