- 1 sheet of puff pastry, cut in half
- 3.5 ounces pesto
- 1/2 cup Parmesan, grated
- 1 egg, beaten
- Cover one of the puff pastries with the pesto, then sprinkle with most of the cheese.
- Press the second pastry on top and cut into strips.
- Twist each strip four times and transfer onto a lined baking tray.
- Brush with the beaten egg and sprinkle with the remaining Parmesan.
- Bake for 15 to 20 minutes.