| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 1/4 cup prepared sun-dried tomato pesto
- 1/4 cup grated Parmesan
Instructions
- Preheat the oven to 400 degrees F.
- Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 108 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 248 mg |
| Serving Size | 1 of 4 servings |
| Calories | 108 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 6 mg |
| Sodium | 248 mg |
Reviews
My Grandma made her own puff pastry which took three days. This recipe is like what she use to make only much easier. It’s a keeper. This is one of those you can make your own. Some people should keep their comments to themself.
For those of you who think that the instructions are incorrect, I wanted to say that
they are not, I saw Robin do the puff pastry twists on the show and she did roll the
dough before and after spreading the pesto. It looked messy,but the end product
looks good.
they are not, I saw Robin do the puff pastry twists on the show and she did roll the
dough before and after spreading the pesto. It looked messy,but the end product
looks good.
I have tried many of Robin’s recipes and overall find them great. However, this is a general comment regarding many of the recipes I have tried from Food Network. Often the recipes do not explain clearly ingredients or preparation. Watching the episodes really helps with technique from ingredients to cookware/bakeware used to acheive optimum result. I wish you could get dvd’s with cookbooks.
quick and easy
even a caveman can do it!
even a caveman can do it!
this is not a review, but an answer to Mary Kate and Janet. On the show Robin said to spread any sauce that pushed out,to
just scoop it up and spread it on top of puff pastry. I would think that a final roll would make the pastry stick together. I will try this recipe as soon as I make the Pasta spirals and sauteed veggies.
just scoop it up and spread it on top of puff pastry. I would think that a final roll would make the pastry stick together. I will try this recipe as soon as I make the Pasta spirals and sauteed veggies.
These were fairly easy to make and delicious. I don’t use puff pastry often, but I will make these again. My “picky” family loved them! Great recipe Robin!!!
Loved this recipe. Of course, one would have to like and enjoy the taste of sun dried tomatoes to fully appreciate these tasty treats.
the directions did not seem correct. how can you roll the puff pastry after putting the pesto in it, it pushed it out. also took much longer to cook then what it said, so the parm got very dark. the whole thing turned out salty.I won’t try it again, & I won’t suggest it to anyone.