Go Back
Delicious Tomato-Pesto Puff-Pastry Twists food shot
Print Recipe Save it for later

Tomato-Pesto Puff-Pastry Twists

These Tomato-Pesto Puff-Pastry Twists are SO EASY! Flaky, buttery pastry meets vibrant pesto, juicy tomatoes, and gooey mozzarella for an irresistible snack or appetizer.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Snack
Cuisine: Italian
Keyword: Easy, Pesto, Puff Pastry, Quick, Vegetarian
Servings: 6 servings

Ingredients

  • 1 sheet puff pastry thawed
  • 1/2 cup pesto sauce store-bought or homemade
  • 1 cup cherry tomatoes halved
  • 1 cup shredded mozzarella cheese
  • 1 egg beaten (for egg wash)
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Make sure your puff pastry sheet is fully thawed but still cold to make it easier to work with.
  • Lightly flour your work surface and roll out the puff pastry sheet into a rectangle about 12x10 inches.
  • Spread the pesto sauce evenly over the entire surface of the puff pastry using a spatula or the back of a spoon.
  • Distribute the halved cherry tomatoes evenly over the pesto-covered pastry, cut side up.
  • Sprinkle the shredded mozzarella cheese generously on top. Season lightly with salt and pepper.
  • Slice the puff pastry into long strips about 1 inch wide using a sharp knife or pizza cutter.
  • Take each strip and twist it several times to create a spiral effect. Place twists on the prepared baking sheet, spacing about an inch apart.
  • Brush the beaten egg over each twist gently to give a golden-brown color and shine when baked.
  • Bake for 15-20 minutes or until the pastry is puffed, golden brown, and cheese is melted and bubbly.
  • Remove from oven and let cool for a few minutes. Garnish with fresh basil leaves and serve warm.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Rolling Pin
  • Sharp Knife or Pizza Cutter
  • Spatula or Spoon
  • Pastry Brush

Notes

  • Ensure puff pastry is properly thawed but still cold for easier handling and better puffing.
  • Do not overload with tomatoes or cheese to avoid sogginess and ensure puff pastry rises properly.
  • Use egg wash for a beautiful golden finish; skip it for a duller color.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in oven for best texture.