Time 25m Number Of Ingredients 4 Steps:
Preheat your oven to 400 F degrees. Roll out the puff pastry sheet so that it’s about 15x12 inches on a floured work surface. Spread 1/2 cup of the pesto evenly over the puff pastry, you want to make sure it’s fully covered. Sprinkle half the parmesan cheese over the pesto. Cut into 1 inch strips. Fold each strip in half then pick it up and twist it a few times. Place the twists onto an ungreased baking sheet, leaving about an inch in between them. Repeat with remaining puff pastry sheet and remaining pesto and Parmesan cheese. Brush each twist with beaten egg. Bake for about 15 minutes or until golden brown. Cool on a wire rack for about 5 minutes before serving.
Time 25m Yield 12 servings. Number Of Ingredients 3 Steps:
Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.
Yield 4 servings Number Of Ingredients 9 Steps:
Cook fusilli ( or rotini) in boiling salted water until it’s al dente. Reserve 1 cup (235 ml) of the pasta water before draining. Add basil, garlic, pine nuts, salt, and pepper to a food processor or blender and pulse to start to break up the ingredients. Add water and a splash of the olive oil to get things started. Scrape down the sides of processor bowl to ensure everything is being incorporated evenly. Put the top back on, turn on the food processor, and slowly drizzle the remaining olive oil through the hole on the top of the food processor until emulsified in the sauce. Pour the pesto into a bowl, then stir in the parmesan. (The heat of the food processor will start to melt the cheese, so adding it afterwards retains a nice texture) Drain the pasta and transfer to large bowl or pan. Add pesto and a splash of pasta water, stirring to incorporate. Add parmesan and another splash of pasta water. Top off with more cheese and basil before serving. Enjoy!
Yield 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 350˚F (180°C). Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich. Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist. Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan. Bake for 25 minutes until golden brown. Enjoy!
Time 55m Yield 4 to 6 servings Number Of Ingredients 4 Steps:
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment. Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal. Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.
Time 25m Yield 30 twists Number Of Ingredients 4 Steps:
Place one sheet of pastry on counter. Spread with pesto and sprinkle on cheeses. Place second sheet of pastry on top and press firmly to seal. Cut into 2cm strips. Twist each strip 2 or 3 times& place on greased oven tray. Bake at 220C 10mins or until golden. Serve warm with your favorite dipping sauce.
More about “pesto twists recipes”
Time 34m Yield 16 Twists Number Of Ingredients 8 Steps:
In a small bowl stir together 1 Cup pesto and Walnuts. Unroll one can of dough on cutting board.(on wax paper). Firmly press perforations to seal into one sheet. Press or roll into 13 x 7 inch rectangle. Spread pesto mixture over surface. Unroll other can of dough on wax paper. Firmly press perforations to seal into one sheet. Press or roll into 13 x 7 inch rectangle. Place over dough that is spread with Pesto mixture. Cut filled dough in half from top to bottom to make two 7 x 6 1/2 inch pieces. With sharp knife cut each half top to bottom into 8 strips. Twist each strip tightly and place on greased baking sheets, spacing well apart. Bake one sheet at a time in centre of preheated 375°F oven for 10 - 14 minutes or until golden. In bowl, combine feta and sour cream until smooth, put in serving dish. In small bowl combine 2 tsp oil & 1 tsp pesto. Drizzle over Feta mixture, draw tip of knife through to create a marbled effect. Serve twists warm with Feta spread.
