Ingredients:

  • 1 sheet (approx. 250g) ready-rolled puff pastry, chilled
  • 1 large egg, beaten
  • 3 tbsp basil pesto
  • 50g parmesan cheese, finely grated
  • 1/2 tsp garlic powder
  • 1 tbsp flaky sea salt
  • 1 tsp freshly cracked black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat the oven. Set your oven to 375°F (190°C). Note: A hot oven is critical for that immediate steam lift.
  2. Unroll your chilled 250g sheet of puff pastry onto a piece of parchment paper.
  3. Apply the pesto. Spread 3 tbsp of basil pesto evenly over the bottom half of the pastry sheet.
  4. Fold and seal. Fold the top half of the pastry over the pesto side to create a sandwich. Press down firmly to seal the edges.
  5. Brush with egg. Lightly coat the top with your beaten egg wash. Note: This helps the toppings stick and gives that golden color.
  6. Add the seasonings. Sprinkle 50g parmesan, 1/2 tsp garlic powder, 1 tbsp flaky salt, 1 tsp pepper, and 1/2 tsp red pepper flakes over the top.
  7. Cut the strips. Use a pizza cutter to slice the pastry into 24 strips, approximately 1 inch wide.
  8. The signature twist. Pick up each strip and twist it 3-4 times. Checkpoint: Ensure the ends are pressed firmly onto the baking sheet so they don't unravel.
  9. Bake until golden. Slide the tray into the oven for 15 minutes until the pastry is puffed and deep golden brown.
  10. Cool slightly. Let them rest on the pan for 5 minutes. Listen for the crackle as the air hits the hot pastry — that's how you know they're perfect.