Cheesy Pesto Puff Pastry Twists

---

Makes: 10–12 twists • Prep Time: 15 Minutes • Cook Time: 15-20 Minutes

I N G R E D I E N T S

For the doug

For the mild cashew pesto:

• 1 cup fresh basil leaves, packed

• 1 cup baby spinach

• 1/4 cup raw cashews

• 1/3 cup freshly grated parmesan

• 1/3 cup olive oil

• 1 small garlic clove or 1/4 tsp garlic powder

• Tiny squeeze of lemon

• Pinch of salt (optional)

For the twists:

• 1 sheet frozen puff pastry, thawed

• 3 tbsp cashew pesto

• 1/3 to 1/2 cup grated mozzarella or tasty cheese

• 1 egg, lightly beaten

Optional:

• Extra parmesan or sesame seeds

D I R E C T I O N S

1. Make the pesto

   Add basil, spinach, cashews, parmesan and garlic to a food processor. Pulse until finely chopped.With the motor running, slowly drizzle in olive oil until smooth but still slightly thick.Taste and adjust with lemon or salt if needed.

2. Prepare the twists

   Preheat oven to 200°C (fan forced) and line a tray with baking paper.Lay pastry flat and spread a thin layer of pesto over the sheet.Sprinkle cheese evenly over the top.

3. Shape

   Fold pastry in half lengthways like a book.Slice into strips around 2 cm wide.Twist each strip gently and place onto the tray.

4. Bake

   Brush with egg wash and sprinkle extra parmesan if desired.Bake for 15–20 minutes until puffed and golden.

5. Cool & serve

   Allow to cool slightly before serving.

N o t e :

Crispy, cheesy and packed with hidden greens. the easiest little snack or lunchbox addition that feels a bit fancy but takes no time at all 🤍

Store in the fridge for up to 3 days or freeze for later.