Super easy puff pastry twists filled with pesto and oozy cheese - just like the ones from your local supermarket. Delicious warm from the oven, and you only need 4 simple pantry ingredients to make them!
Lay one of the pastry sheets on a floured board or work surface.
Spread with the pesto, then sprinkle over most of the cheese.
Place the second sheet of pastry over the top and smooth down with your hands.
Cut the pastry into 7 to 8 equal strips (about 3 to 4cm wide).
Hold each strip at both ends and twist into a corkscrew, then lay each twist on a large baking tray, leaving a small space between each.
Brush each twist with a little whisked egg (or milk). Sprinkle with the leftover cheese.
Bake for 20 – 22 minutes or until puffed up and golden.
I usually use 2 square sheets of store bought puff pastry, about 9.5 x 9.5 inches (or 24 x 24 cm). This is only because this is what I usually find in the supermarket where I live. I've also successfully used larger rectangular sheets (about 300 grams in weight). In this case I simply spread the pesto and cheese over just half of the pastry and then fold it over like a book.
Cheese twists are very adaptable! Use pesto and cheese, just cheese (any kind), parmesan cheese and finely chopped sundried tomatoes, fresh herbs and salt and pepper... The list goes on!
Freezing cheese twists
Cheese straws freeze really well. Freeze them uncooked on a baking tray before transferring to food bags. Then cook as normal (from frozen if you like), adding a minute or two to the cooking time.Alternatively, freeze already cooked and then reheat in a 180C/355F oven for 5 to 10 minutes.Or defrost and reheat for about 20 seconds in a microwave or 2 to 3 minutes or in an air fryer (160C/320F) for a quick no-fuss snack. An air fryer works particular well as the cheese twists will crisp up again.