Ingredients
2 sheets of puff pastry1 tsp pesto sauce
1 tsp parmesan, grated
1 egg, beaten
How to:
Unroll the puff pastry sheet on a floured surface and spread half a cup of the pesto evenly over the puff pastry.
Sprinkle half the parmesan over the pesto.
Cut into strips and fold each strip in half, then lift and twist a few times.
Place the twisted pieces on a baking sheet lined with parchment paper, leaving space between them.
Repeat with the remaining puff pastry sheet and the remaining pesto and parmesan.
Brush each twist with the beaten egg.
Bake for about 15 minutes or until golden brown.
Let cool for about 5 minutes before serving.
No comments:
Post a Comment