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Pre-heat the oven to 180C / 355F.
Lay one of the pastry sheets on a floured board or work surface.
Spread with the pesto, then sprinkle over most of the cheese.
Place the second sheet of pastry over the top and smooth down with your hands.
Cut the pastry into 7 to 8 equal strips (about 3 to 4cm wide).
Hold each strip at both ends and twist into a corkscrew, then lay each twist on a large baking tray, leaving a small space between each.
Brush each twist with a little whisked egg (or milk). Sprinkle with the leftover cheese.
Bake for 20 – 22 minutes or until puffed up and golden.