Sort ingredients
bklassen
QR Code
Listen
Pdf
Preheat your oven to 200°C (fan-assisted).
Unfold the puff pastry sheet and divide it into 4 equal parts.
Place one part on a clean working surface and spread 1 tablespoon of basil pesto evenly over it.
Cover the basil pesto layer with the second puff pastry part and spread 1 tablespoon of sun-dried tomato pesto evenly over it.
Repeat the process by adding another layer of puff pastry and spreading 1 tablespoon of basil pesto on top.
Finally, cover the last layer with the remaining puff pastry part. Divide this layered pastry into 8-9 equal strips, each about 2cm wide.
Take one strip, give it a gentle stretch, and twist it 2-3 times. Place the twisted strip onto a baking tray lined with parchment paper. Repeat this step with the remaining strips.
In a small bowl, combine the egg yolk and milk, mixing them well. Use a pastry brush to apply the egg wash over the pesto twists. Sprinkle sesame seeds on top for added garnish.
Bake the twists in the preheated oven for approximately 15 minutes or until they turn golden and crispy.
Once baked, serve the Pesto Twists with additional pesto or your favorite sauce.