Puff pastry twists with pesto and mozzarella

A recipe for very easy puff pastry twists with pesto.

Perfect as a snack or starter.

Course Bread, Side dish, Snack, Starter

Cuisine Danish

Nøgleord Puff pastry, Puff pastry twists

Total Time 20

Servings twists

Calories 124kcal

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.