17.3ounce packagepuff pastry sheetsthawed according to package directions
3tablespoonsbasil pestosee notes below for more options
.33cupfinely grated provolone cheeseplus 3 tablespoons for garnish
1egg
1tablespoonwater
Instructions
Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. Set aside.
Unfold one pastry sheet onto a large sheet of parchment paper or lightly floured surface. Roll out just until smooth and even.
Spread pesto evenly over the pastry sheet and sprinkle with .33-cup of provolone cheese.
Unfold the second pastry sheet onto a large sheet of parchment paper and roll just until smooth and even. Place the second sheet of puff pastry on top of the pesto and cheese covered sheet. Gently press the edges together to seal.
Cut the pesto puff pastry in half, then cut each section in half, then cut each section in half again until you have sixteen long strips.
Twist each strip a few times in the opposite directions to create a spiral shape and place on prepared baking tray.
Beat the egg and water together in a small bowl with a fork. Use a pastry brush to lightly brush the tops of the pastry twists with the egg wash.
Sprinkle with additional provolone cheese evenly over the top of the pesto pastry twists.
Bake in the preheated oven for about 12-15 minutes or until the twists are puffed up and golden brown, rotating the baking sheets halfway through.
Remove from the oven and allow them cool for a few minutes before serving. Serve on a platter with a side of marinara sauce, garlic aioli, ranch dressing, or your favorite dipping sauce.
Notes
You can use store-bought pesto sauce (I like private selection and Delallo), or make your own Homemade basil pesto . There are many different types of pesto including sun-dried tomato, spinach, or kale pesto would be amazing options as well.
Store cooled leftover twists in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them in a preheated oven at 350°F (175°C) for a few minutes until they’re heated through. Reheating them in the microwave is possible but it will make the pastry less crispy. They can also be reheated in an Air Fryer if you have one.
You can prepare the twists in advance and store them in the refrigerator before baking. When you’re ready to serve, simply take them out, brush with the egg wash, and bake them as instructed in the recipe.
To freeze: Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. When ready to bake, you can place them in the oven straight from the freezer, but you may need to add a few extra minutes to the baking time.