Pesto Puff Pastry Twists
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Pesto Puff Pastry Twists are flaky, golden spirals filled with the rich, aromatic flavors of pesto and provolone cheese, creating a delectable taste that’s impossible to resist.
Try them with your favorite dipping sauce for a delicious and easy-to-make crowd-pleasing party appetizer or easy snacks!
For even more easy appetizers, check out these puff pastry recipes too! Puff Pastry Sausage Rolls, Puff Pastry Chorizo Sausage Rolls, and Crab Puff Pastry Tarts.
Ingredients
- Store-bought puff pastry sheets
- Basil pesto – homemade or store-bought
- Grated provolone cheese
- Egg wash – 1 beaten egg mixed with 1 tablespoon water
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used
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How to make Pesto Twists with Provolone Cheese and Puff Pastry
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 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. This will give them a golden brown, shiny finish when baked.
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.
Enjoy them while they’re warm or at room temperature as an appetizer for parties, a tasty snack, or even a side dish for a meal.
FAQ’s
Yes of course! Using store-bought puff pastry dough is a convenient option, but homemade would always be delicious.
You can use store-bought pesto sauce, which is readily available in most grocery stores, or you can make your own pesto. Homemade basil pesto often has a fresher and more vibrant flavor.
There are many different types of pesto including sun-dried tomato, spinach, or kale pesto would be amazing options as well.
Absolutely! Pesto puff pastry twists are quite versatile. You can experiment with additional ingredients like sun-dried tomatoes, roasted red peppers, or parmesan cheese to create different flavor variations.
Just be careful to not overfill your twists. You do not want the filling falling out while you are twisting them.
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.
Yes, 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.
Yes, you can freeze unbaked puff pastry twists. 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.
Serving suggestions
Pesto puff pastry twists can complement a variety of main dishes, adding a flavorful and elegant touch to your meal.
- Garlic Lemon Shrimp Pasta
- Stove-top Minestrone Soup or Instant Pot Minestrone
- Instant Pot Tomato Basil Soup
- Garlic Lemon Salmon
- Chicken Parmesan
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Enjoy!!
Pesto Puff Pastry Twists
Ingredients
- 17.3 ounce package puff pastry sheets thawed according to package directions
- 3 tablespoons basil pesto see notes below for more options
- .33 cup finely grated provolone cheese plus 3 tablespoons for garnish
- 1 egg
- 1 tablespoon water
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.
