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How to make Cheesy pesto pastry strips

Yield = 12
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 100g finely grated cheddar cheese
  • 50g finely grated parmesan
  • 4 sheets frozen puff or butter puff pastry, just thawed
  • 85g (1/3 cup) Barilla Sundried Tomato Pesto
  • 90g (1/3 cup) Barilla Pesto Genovese
  • Olive oil spray
  • Sea salt flakes, optional

Method

  • Step 1 Preheat oven to 220C/200C fan forced. Line two large baking trays with baking paper. Combine the cheddar and parmesan in a bowl.
  • Step 2 Place one sheet of pastry onto a lightly floured work surface. Cut sheet in half and place one half on top of the other. Spread half the Sundried Tomato Pesto evenly over the pastry, then sprinkle with a quarter of the cheese mixture. Cut a second pastry sheet in half, stack it and place on top of the cheese mixture. Press down gently but firmly to seal. Spread the top of the pastry stack with the remaining Sundried Tomato Pesto and scatter with a third of the remaining cheese mixture. Cut the stack lengthways into 6 strips. Carefully twist each strip and place on prepared tray, leaving room for spreading.
  • Step 3 Repeat with the remaining pastry, Pesto Genovese and cheese mixture. Spray twists with olive oil and scatter with sea salt, if using. Bake for 15-20 minutes or until puffed and golden. Set aside for 10 minutes to cool before serving.