Pesto Twists: A Savoury Pastry Delight for Any Occasion
Craving a delectable and easy-to-make savoury snack that’s sure to impress? These Pesto Twists are just what you need. Combining the rich, aromatic flavours of basil and sun-dried tomato pesto with the flaky, buttery texture of puff pastry, these twists make for the perfect appetiser or party snack. Whether you’re hosting a gathering or enjoying a quiet afternoon, these twists offer a delightful blend of taste and texture.
If you love easy puff pastry recipes like this, my cookbook Everything Is Better with Puff Pastry is made for you. It is packed with 60 easy and delicious recipes that focus on minimal effort and maximum flavour, and yes, this viral Pesto Twists recipe is included in the book too. From quick appetisers to impressive bakes, it is full of the kind of reliable, crowd-pleasing recipes you will actually use. You can order your copy here!
If you enjoy quick puff pastry bakes like my Cheesy Pepper Olive Twists, Cheesy Beef Puffs or the ever-popular Mozzarella Puff Pastry Boats, you are going to fall hard for these twists.
Scroll down or tap “Jump to Recipe” to get started.
Simple Ingredients, Big Flavour
One of the best things about these Pesto Twists is how a short ingredient list transforms into something genuinely special. Each component plays its part in building layers of flavour and texture.
- Puff pastry: The star of the show. Use an all-butter puff pastry if possible for the flakiest, richest result. Ready-rolled makes this recipe wonderfully fast and fuss-free.
- Basil pesto: Brings that classic herby, garlicky depth. It perfumes the pastry as it bakes and adds beautiful colour.
- Sun-dried tomato pesto: Adds a slightly sweet, tangy contrast that balances the basil perfectly.
- Egg yolk and milk: This simple egg wash gives the twists their glossy, golden bakery-style finish.
- Sesame seeds or crispy sesame salt: Optional but highly recommended for extra texture and a savoury finish.
If you love working with puff pastry, you will also enjoy my Avocado Mousse and Salmon Tartare Vol-au-Vent and Nectarine Frangipane Tartlets, that are also included in the book.
Crafting the Perfect Pesto Twists: Layering Flavours and Textures
Prepare the Twists
The key to perfect Pesto Twists lies in careful layering. Start with a sheet of puff pastry divided into 4 sections. Place one part on a clean working surface and spread basil pesto evenly over it.
Cover the basil pesto layer with the second puff pastry part and spread 1 tablespoon of sun-dried tomato pesto evenly over it.
Repeat the process by adding another layer of puff pastry and spreading basil pesto on top.
Finally, cover the last layer with the remaining puff pastry part.
Cut the layered pastry into 8-9 strips
and twist them gently
This process ensures each twist is packed with vibrant pesto flavour and a satisfying crunch.
Bake to Golden Perfection
Bake the assembled twists to golden perfection by brushing them with an egg wash for a crispy, golden finish. Sprinkle sesame seeds on top for extra flavour and texture. The result is a batch of beautifully crispy, aromatic twists that are both visually appealing and delicious.
Serve and Enjoy Your Pesto Twists
Allow the twists to cool slightly before serving. Enjoy them on their own or with extra pesto or your favourite dipping sauce for added flavour. These twists are perfect for entertaining, as a party appetiser, or as a special snack.
Perfect for Parties, Lunchboxes and Soup Nights
These Pesto Twists are seriously versatile and always disappear faster than you expect. Serve them warm as an appetiser, add them to lunchboxes, or bring them out when you need an easy savoury snack that still feels a bit special.
They shine on grazing boards alongside favourites like my Mini Sausage Puffs, Cheesy Pesto Puff Buns and Easy Puff Pastry Quiches. That mix of flaky, cheesy and savoury bites makes any spread look instantly more impressive.
They are also perfect paired with cosy soups. Try them with my Chilled Avocado Soup, Pea and Mint Soup, Roasted Butternut Squash and Pear Soup with Gorgonzola or Roasted Parsnip Soup when you want something crisp and flaky to dip.
Another bonus. These twists travel well and reheat beautifully, which makes them ideal for gatherings and make-ahead prep. To reheat, place them in a preheated oven at 160°C (320°F) for 6 to 8 minutes, or until they regain their crisp, flaky texture.
Instagram Tutorial and More
Want to see exactly how these pesto twists come together? Watch our quick video tutorial on Instagram or the slow step-by-step version on YouTube.
If you enjoyed this recipe, here are a few more reader-loved puff pastry bakes to try next:
• Broccolini Tomato Puff Bites
•Green Bean and Mushroom Tart
• Sticky Pecan Puff Buns
• Nutella Puff Pastry Twists
• Tomato & Boursin Puff Tartlets
Happy baking,
Izabella
Description
Indulge in the delectable flavours of our Pesto Twists. Made with buttery puff pastry and a harmonious blend of basil and sun-dried tomato pesto, these twists are crispy, golden delights. With a prep time of just 15 minutes and a quick 15 minutes in the oven, you'll have a savoury snack or appetiser ready in no time. Perfect for any occasion, these twists offer a delightful crunch with every bite. Serve them with your favourite dipping sauce or savour their savoury goodness on their own. Treat yourself to these irresistible Pesto Twists today!
Ingredients
Instructions
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Preheat your oven to 200°C (fan-assisted).
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Unfold the puff pastry sheet and divide it into 4 equal parts.
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Place one part on a clean working surface and spread 1 tablespoon of basil pesto evenly over it.
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Cover the basil pesto layer with the second puff pastry part and spread 1 tablespoon of sun-dried tomato pesto evenly over it.
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Repeat the process by adding another layer of puff pastry and spreading 1 tablespoon of basil pesto on top.
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Finally, cover the last layer with the remaining puff pastry part. Divide this layered pastry into 8-9 equal strips, each about 2cm wide.
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Take one strip, give it a gentle stretch, and twist it 2-3 times. Place the twisted strip onto a baking tray lined with parchment paper. Repeat this step with the remaining strips.
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In a small bowl, combine the egg yolk and milk, mixing them well. Use a pastry brush to apply the egg wash over the pesto twists. Sprinkle sesame seeds on top for added garnish.
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Bake the twists in the preheated oven for approximately 15 minutes or until they turn golden and crispy.
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Once baked, serve the Pesto Twists with additional pesto or your favourite sauce.
Equipment
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Nutrition Facts
Servings: 8 ServingCalories:245.7kcalTotal Fat:17.43gSaturated Fat: 4.26gTrans Fat: 0gCholesterol:18.7mgSodium:156.81mgPotassium:28.7mgTotal Carbohydrate:18.77gDietary Fiber: 0.74gSugars: 0.5gProtein:3.49gVitamin A: 9.82IUVitamin C: 0.23mgCalcium: 16.08mgIron: 1.2mgVitamin D: 0.11IUVitamin E: 0.26IUVitamin K: 6.45mcgThiamin: 0.16mgRiboflavin: 0.12mgNiacin: 1.67mgVitamin B6: 0.01mgFolate: 7.75mcgVitamin B12: 0.04mcgPhosphorus: 32.14mgMagnesium: 6.67mgZinc: 0.25mg
Note
You can customise the recipe by using different types of pesto or adding other ingredients like cheese or olives.
The twisting of the pastry strips adds an attractive visual appeal to the final result.
These twists are great for parties, potlucks, or as a tasty addition to a picnic or packed lunch. They are easy to transport and can be enjoyed both warm and at room temperature.
User Reviews
it was exelant!!!!!!
Thank you very much for the feedback! Glad you liked it!😊
ηταν καταπληκτικη
My first baked strips by Shicocooks’s recipe, I forgot egg yolk 😉 , I am novice 😉
“Sinfully delicious” I made them yesterday for the first (definitely not the last) time with my own homemade pesto. Unfortunately I had to buy the pastry and it seemed as if the one used here in the video is thicker. I had to struggle a bit with the layers and the twisting but it worked somehow! All but two are gone. Thanks for the idea!
So happy you loved them! 💚 Homemade pesto sounds amazing – I bet it made them extra special! Thanks so much for trying the recipe!
You can skip the egg and brush them with milk only.
What can I use instead of egg ? I’m a vegetarian