Pesto & Gruyère Twists

Natalia Liviero brings effortless charm to these pesto-and-cheese puff pastry twists, combining flaky pastry with savoury pesto and melted cheese. Perfect for sharing with friends, they’re easier than they look and well worth making.

Photographs: Natasha Liviero

Text: Natasha Liviero

Pesto & Gruyère Twists

(Makes approximately 12)

Ingredients:

2 x 200g puff pastry

60g basil pesto

60g Gruyère (or any hard cheese), grated

1 egg, whisked

Pepper

Sesame seeds

Method:

1. Preheat the oven to 2000C and line a large baking tray with baking paper.

2. Place the first layer of puff pastry on a hard kitchen surface (I place a layer of clingfilm over the surface for easy cleaning after preparation).

3. Spread the pesto over the surface of the puff pastry.

4. Sprinkle the cheese over the pesto.

5. Carefully place the second layer of puff pastry over the pesto cheese layer.

6. With a sharp knife, cut 1-1.5cm vertical strips.

7. Now, one by one, carefully lift each strip and, holding one end in each hand, twist to make a spiral. Pinch the ends together (and fold over if need be) before placing them on the baking tray, leaving 4cm gaps between each one.

8. Brush the whisked egg wash over each spiral twist.

9. Sprinkle sesame seeds and a generous grating of black pepper over each one.

10. Bake for approximately 22 minutes until golden brown and risen.

11. Best eaten warm. You can add an extra drizzle of pesto and a grating of cheese just before serving for a more intense flavour.

Notes: *Replace the basil pesto with any pesto flavour of your choice.

*The twists can be made a few hours ahead of time and stored, covered, in the fridge until ready to bake.

*The twists can be frozen at point 9. Bake from frozen for a few extra minutes until golden brown.