Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 1/3 cup basil pesto
  • 1/2 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp flaky sea salt

Instructions:

  1. Lay the thawed puff pastry sheet on a piece of parchment paper and lightly roll the dough with a rolling pin to smooth out creases.
  2. Spoon the pesto into the center of the dough and spread in a thin, even layer, leaving a 1/2 inch border around the edges.
  3. Sprinkle the grated Parmesan evenly over the pesto, pressing lightly so the cheese adheres.
  4. To make twists: cut the pastry into 1-inch wide strips, grasp both ends, and twist in opposite directions 3-4 times. To make pinwheels: roll the pastry tightly from the long edge into a cylinder and slice into 1/2 inch rounds.
  5. Arrange the pieces on a baking sheet, leaving 2 inches of space between each to allow for expansion.
  6. Brush the tops of each piece with the beaten egg wash and sprinkle with flaky sea salt if desired. Bake for 15 minutes until golden brown and crisp.