Cheesy Basil Pastry Twists
These are just about as easy as they are impressive. Seriously, how impressed will you be with yourself when you make these? We love this flavour combo, but you can easily make the same pastry twists using other fillings. Leftover dip need not be left at the back of the fridge ever again – simply try this instead!
Recipe Tester Feedback: “A delicious and fancy party snack. The flavour combinations are endless, but this one in particular is amazing. So easy and looks great!" - Tammy
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 20-30 minutes
Makes 36 longer twists
Can be frozen
You will need:
2 baking trays
2 small bowls
whisk or fork
- puff pastry - 6 sheets
- Parmesan cheese - 200g, cubed
- fresh basil - 1 small bunch, leaves only
- pine nuts - 200g, toasted, or pepitas (*use pepitas for NF)
- balsamic vinegar - 20g
- olive oil - 15g
- egg - 1, lightly beaten
- Preheat the oven to 180C. Line two baking trays with baking paper.
- Allow the puff pastry sheets (6) to thaw on the bench.
- Add the cubed Parmesan cheese (200g) to the bowl. Chop Speed 7 / 4 seconds. Set aside a quarter of the cheese, leaving most of it in the mixer bowl.
- To the grated Parmesan cheese (approx. 150g) in the bowl, add the basil leaves (from 1 small bunch), toasted pine nuts (200g), balsamic vinegar (20g) and olive oil (15g) to the bowl. Mix Speed 6 / 5 seconds. Scrape down sides.
- Repeat Speed 6 / 5 seconds. Scrape down sides.
- Spread the mixture lightly across three of the pastry sheets. Top each sheet with the remaining pastry. Using a rolling pin, gently roll each of the three pastry squares to compress the sides together.
- Cut each square into 12 thin strips.
- Pick up a strip and twist it gently before placing onto a baking tray. Repeat for all strips.
- Brush a little beaten egg (1) over each strip and top with a little of the reserved grated Parmesan cheese.
- Bake for 20-30 minutes until golden and crunchy.
Make your own!
* Make your own puff pastry with the Homemade Puff Pastry recipe from The Baking Issue, the Rough Puff Pastry recipe from The Freezer Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.