Twisted puff pastry sticks with pesto and mozzarella are the perfect snack or starter – easy to make and ready in under 20 minutes.
These puff pastry twists are ideal for summer parties, graduation celebrations, New Year’s Eve nibbles or simply as a light bite to go with a glass of chilled chardonnay.
The puff pastry is spread with your favourite pesto and sprinkled with grated mozzarella. It is then folded, cut into strips, twisted and baked until golden and crisp.
The result is an irresistible combination of flaky puff pastry, flavourful pesto and creamy mozzarella – a simple yet remarkably good snack that will impress your guests.
Puff pastry twists with pesto and mozzarella
A recipe for very easy puff pastry twists with pesto.Perfect as a snack or starter.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 1 roll puff pastry ready-rolled
- 2-3 tbsp green pesto
- 120 g grated mozzarella
- Beaten egg, for brushing
- Sesame seeds
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Unroll the puff pastry on the paper it comes rolled in and go over it with a rolling pin 5-6 times, so the pastry flattens out and becomes slightly thinner.You don’t need to press hard as such – just give it a few rolls.
- Spread the whole surface with pesto, right out to the edges.
- Scatter the mozzarella over one half of the pastry (along the long side), then fold the other half over the top so you end up with something close to a square.See the video above the recipe if in doubt.
- Cut the pastry into strips about 1 cm wide – roughly 16 strips.This is easiest with a pizza cutter.
- Twist the strips and set them aside on a baking tray lined with baking paper.
- Brush with beaten egg, sprinkle with sesame seeds and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 12-14 minutes, or until golden and crisp.
- Serve warm or cold, with a little extra pesto, aioli or similar on the side if you like.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Super gode med et glas Asti ,mine gæster kunne ikke stoppe ,
Jeg er meget nysgerrig på, hvordan du undgår, at din dej klæber sig helt fast til bagepapiret? Det gjorde min desværre, så snurrerne gik i stykker og var ret svære at sno
Hej Agnete
Ej hvor mærkeligt, hos mig sætter de sig slet ikke fast – de nærmest triller rundt når jeg tager dem ud af ovnen.
Har selv prøvet bagepapir tidligere hvor jeg oplevede at nybagte boller satte sig fast – måske det er det samme du oplever her.
Prøv evt at smøre bagepapiret med olie, så burde de slippe. Det skulle jo bare slet ikke være nødvendigt – og slet ikke med butterdej.
Men med olie tror jeg ikke de vil hænge fast 🙂
Warm wishes, Dianna
Tror du, de kan fryses? 🙂