Puff Pastry should be part of every pantry. Like champagne, we have a strict rule that we always have at least 2 on hand at all times. This is a pretty simple recipe, and it’s something I do by memory now that I have gotten the hang of it. It takes frozen puff pastry and turns it into airy, snackable twists that are ideal for quick, impressive party fare. Jarred pesto and finely chopped raw pistachios are mixed together with some olive oil and spread in between two thawed puff pastry sheets. Then cut with a pizza cutter, twisted quickly by hand and finished off with salt and finely grated fresh parmesan. These Pesto Pistachio Twists are guaranteed to please party guests every time. Feel free to add different nuts or seeds, depending on your taste and preference…or if you or someone at the party has an allergy. Serve always with full glasses of cold, crisp bubbles!
Makes 14-18 twists
- 1 package of Pepperidge Farm Puff Pastry thawed
- 1 7-8 oz. jar of store-bought basil pesto
- 1/3 cup ground pistachios + more if desired
- ½ cup grated parmesan cheese, divided
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoon sea or flake salt
Preheat the oven to 400°F.
In a small mixing bowl, mix together the pesto, pistachios, ¼ cup parmesan and oil.
Lay one sheet of the pastry dough on a clean, flat surface. Using an offset spatula or back of a large spoon, evenly coat the pastry with the pesto nut mixture.
Lay the second pastry sheet on top, making sure the edges are even. Using a pizza cutter, cut the pastry lengthwise into ¾” strips. Twist each strip 4-5 times. Place them on a cookie sheet lined with parchment. Sprinkle evenly with the salt and remaining parmesan.
Bake 23-25 minutes until golden and slightly crispy on the bottoms and edges. Let rest 5-8 minutes before serving.