Pesto Twists are the ultimate party appetizer—crispy, flaky, and bursting with flavor in every bite. Made with golden puff pastry, vibrant pesto, and gooey melted cheese, these twists strike the perfect balance of indulgence and elegance. For a kick of heat, one layer gets a touch of chili paste, creating a delicious contrast that elevates the overall flavor. This recipe is entirely vegetarian and can easily be made vegan-friendly by swapping in plant-based cheese. Despite the bold flavors of pesto and chili, the buttery puff pastry acts as a perfect counterbalance, ensuring the twists aren’t overpowering. The addition of cheese adds richness, while the twist shape creates a delightful texture that’s crispy on the outside and tender on the inside.

Perfect for holidays, game nights, or any festive gathering, Pesto Twists are as practical as they are tasty. You can prepare them in advance, reheat them just before serving, and let your guests enjoy their irresistible aroma as they emerge fresh from the oven. Easy to make and endlessly versatile, these twists will quickly become your go-to recipe for any occasion.

Happy Cooking!

Servings:14-16 twists

Prep Time: 15-20 mins

Cooking Time: 20-25 mins

Total Time: 35-45 mins

Ingredients: 

• 1/4 cup basil pesto

• 2 sheets of puff pastry (16 oz), thawed

• 2/3- 3/4 cup shredded low-moisture mozzarella cheese

• 1/3-1/2 cup chili paste

• 2-3 tbsp Milk

• Olive oil to spray.
  

Directions: 

1. Preheat oven to 400F. Prepare a baking tray lined with parchment paper.

2. On a parchment paper, roll out the puff pastry sheets slightly, not too thin. You want to keep them both the same size.

3. Spread out basil pesto on one of the sheets. Make sure you spread it all the way to the edges. Top it with the cheese.

4. Spread chili paste on the other puff pastry sheet.

5. Sandwich both the puff pastry sheets and press down.

6. Slice the puff pastry into strips. I cut it in half vertically and then 8 horizontal strips, giving me 16 pieces. (I don’t like keeping it too thick. About 1/2-3/4 inch).

7. Holding both layers gently pull each strip and twist it. If some of the mixture comes out don’t worry you can tuck it inside.

8. Carefully place the strips on a tray keeping some distance from each other.

9. Brush milk over the twists. SPray some olive oil over it.

10. Bake at 400F for 18-25 mins till browned and crispy. Be sure to rotate the tray midway.

11. Serve warm and enjoy!

Notes/Tips:

• You can add Amul cheese to the mix as well.

• Freeze these in ziplocks and keep for future. Freeze them directly without thawing. It may take 3-5 more in the oven.

• I used Trader Joe’s bomba sauce as chili paste.

• You can use homemade or store-bought pesto.

• Low-moisture mozzarella cheese is important so that the twists don’t get soggy while cooking.

• Use plant-based cheese to make it vegan.

• Reheat in an air fryer or oven at 330F for 4-6 mins.