- 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.