Crispy Pesto and Parmesan Pastry Twists

Crispy Pesto and Parmesan Pastry Twists


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) unsalted, cold butter, cut into small cubes
  • 1/2 cup ice water
  • 1 large egg beaten with 1 teaspoon water (to be used as an egg wash)
  • 1 cup purchased pesto
  • 2 cups finely shredded Parmesan cheese
  • Freshly ground black pepper
  • Kosher salt
  • Nonstick cooking spray


Puff Pastry in a Hurry

  • Combine the flour and salt in a food processor. Pulse until the mixture is well combined.
  • Add the cubes of butter to the flour and salt mixture and pulse until the mixture resembles oatmeal.
  • Add the ice water and pulse for 10-15 seconds to incorporate the mixture into a dough. Pour the mixture into a medium bowl and gather it together until it forms a ball of dough.
  • Flatten the ball of dough into a square-shaped disk.
  • On a lightly floured work surface, roll out the dough into a rectangle 12 x 6 inches. Fold the dough as if you are folding a letter, bringing the top third down over the center and the bottom third up over the top. This should form a smaller rectangle about 6 x 4 inches.
  • Turn the dough so one open side is facing you and roll it out again, flouring the work surface as needed, into a 12 x 6 inch rectangle and make another letter fold like before. This folding technique is known as a turn and this completes 2 turns.
  • Turn, roll and fold the dough just as you did in steps 5 and 6 before, two more times.
  • Wrap the dough tightly in plastic wrap and chill for at least 30 minutes. The dough can be used immediately or left refrigerated for up to one week or frozen for up to three months.

Assembling the Pastry Twists

  • Preheat the oven to 425° F.
  • Cut the puff pastry dough in half crosswise, and rewrap the remaining half. Place the wrapped half back in the refrigerator.
  • On a lightly floured surface, roll out the dough into a 12 x 18 inch rectangle.
  • Using a pastry brush, brush the surface with some of the egg wash. Using an offset spatula evenly spread half the pesto over the entire dough right to the edges.
  • Sprinkle half the cheese across only half the pesto covered dough (going crosswise). Sprinkle the entire surface of the dough with black pepper.
  • Fold the pesto covered half of the dough over the cheese-filled half and press a rolling pin over the dough lightly to seal the cheese inside.
  • Brush the surface of the dough with more egg wash and sprinkle it lightly with kosher salt.
  • Spray 2 sheet pans with nonstick cooking spray or line with parchment paper.
  • Using a pizza wheel, slice the dough crosswise into strips between 1/4 and 1/2 inch thick.
  • Twist each strip several times and place them on the sheet pan leaving a space between each. Press edges into sheet pans so they do not uncurl.
  • Bake for 12-14 minutes or until the twists are a light brown.
  • Repeat steps 3-10 with the other half of the dough. Bake as directed.


Makes approximately 3 dozen