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Pesto Twists Recipe

Pesto Twists Recipe

By What’s Baking

Flaky puff pastry twists filled with vibrant basil pesto and Parmesan cheese, baked until golden for a savory, herby appetizer that's irresistibly crisp and aromatic.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
16 twists
An overhead shot of golden-brown pesto twists arranged on a rustic wooden serving board, their distinctive spiral pattern showcasing vibrant green pesto streaks against the flaky pastry layers. In soft natural light, the twists exhibit a perfect contrast between crispy, butter-laminated exteriors and tender centers, with flecks of grated Parmesan creating appetizing browned spots. Some twists are positioned upright to display their intricate swirls, while others lie flat, revealing their layers. Fresh basil leaves and a small ramekin of extra pesto sit alongside, with a subtle dusting of flour on the board suggesting homemade craftsmanship.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 sheet ready-rolled puff pastry (approximately 320g)</li><li class="ingredients-single-item">80g basil pesto (homemade or store-bought)</li><li class="ingredients-single-item">40g grated Parmesan cheese</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp flaky sea salt (for sprinkling)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pizza cutter</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper. Remove your puff pastry from the refrigerator about 10 minutes before using - it should be cold but pliable. Cold pastry is essential for maintaining those beautiful flaky layers as the cold butter creates steam during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Unroll your puff pastry sheet onto a lightly floured work surface, keeping it in its rectangular shape. If your pastry has warmed too much, place it in the refrigerator for 5-10 minutes before proceeding.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Using a spatula or the back of a spoon, spread the pesto evenly over the entire surface of the pastry, leaving a 1cm border along one of the long edges. The border will help seal the pastry after rolling. Be gentle to avoid tearing the delicate dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sprinkle the grated Parmesan evenly over the pesto layer, followed by the freshly ground black pepper. The cheese will melt during baking, creating pockets of savory flavor throughout your twists.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Starting from the long edge without the border, carefully roll the pastry into a tight log. When you reach the edge with the border, lightly brush that edge with a little beaten egg to help seal the roll. Press gently to ensure it's sealed well.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a sharp knife or pizza cutter, cut the log into approximately 2cm wide pieces. You should get about 16 pieces. Clean your knife between cuts if necessary for cleaner slices.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Take each cut piece and twist it 2-3 times, holding both ends and rotating in opposite directions. Place each twist on the prepared baking sheet, leaving about 4cm between them as they will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush each twist with beaten egg wash, which will give them a beautiful golden color and shiny finish. Sprinkle lightly with flaky sea salt.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 12-15 minutes, or until the twists are puffed up and golden brown. Watch carefully in the last few minutes as they can go from perfect to overdone quickly due to their high butter content.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. These are best enjoyed warm when the pastry is at its crispiest and the filling is aromatic. Store any leftovers in an airtight container and reheat at 160°C for 3-4 minutes to restore crispness.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 twist
🔥 Calories: 165 calories
🥑 Fat: 12 g
🧈 Saturated Fat: 5 g
🍞 Carbohydrates: 11 g
🍭 Sugar: 0.5 g
🍗 Protein: 3 g
🫀 Cholesterol: 18 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make puff pastry twists ahead of time for a party?

Yes! You can prepare puff pastry twists up to the twisting stage, then refrigerate for 24 hours or freeze for up to a month. For best results, freeze uncooked twists on a baking sheet, then transfer to a container once solid. Bake from frozen, adding 3-5 minutes to the cooking time.

What other fillings work well in savoury pastry twists?

Beyond pesto, try sun-dried tomato paste with feta, tapenade with manchego, cream cheese with herbs, or even marmite and cheddar. The technique remains the same – spread your filling thinly, roll, slice, twist and bake. Just ensure wet fillings are patted dry to prevent soggy pastry.

How do I keep puff pastry twists crispy after baking?

For crispy puff pastry twists, cool completely on a wire rack to prevent steam from creating sogginess. Store in an airtight container at room temperature for up to 2 days. To restore crispness, reheat in a 160°C oven for 3-4 minutes – never microwave as this makes them soggy.

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