Pesto Pistachio Twists
Pull That Puff Pastry Out of the Freezer to Make This Party Favorite
Puff Pastry should be part of every freezer pantry. Like champagne, we always have at least two boxes 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 uses thawed puff pastry, and turns it into airy, snackable twists ideal for quick, impressive party fare.
Jarred pesto and finely chopped salted 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. They are wonderful with sparkling wine or chilled, crisp white wine, like a Reisling. 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, omit the nuts altogether.
Serves: 14-18 Twists Prep Time: 12 mins Cooking Time: 25 mins
Ingredients
1 package of Pepperidge Farm Puff Pastry thawed
1 7-8 oz. jar of store-bought basil pesto
⅓ cup finely chopped pistachios + more if desired
½ cup grated Parmesan cheese, divided
2-3 tablespoons extra virgin olive oil
1 tablespoon sea or flake salt
Directions
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment.
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 lined up together. Using a pizza cutter, cut the pastry lengthwise into ¾” strips. Twist each strip 4-5 times. Place them on the prepared baking sheet. 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.
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