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Goat’s cheese & truffle pesto twists
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by Martha Collison
Makes: 30-35 twists
320g pack Jus-Rol All Butter Puff Pastry Sheet
2 tbsp Belazu Truffle & Artichoke Pesto
150g goat’s milk gouda (or other vegetarian hard goat’s cheese), grated
1 British Blacktail Medium Free Range Egg, beaten
1. Preheat the oven to 200ºC, gas mark 6 and line two large baking trays with baking parchment. Remove the pastry from the fridge and leave to rest for 10 minutes.
2. Unroll the pastry and cut lengthways into two rectangles. Spread an even layer of pesto onto one half, then top with the grated cheese and a good grind of black pepper. Place the other half of the pastry over the top, as if making a sandwich, and press firmly together.
3. Use a sharp knife to cut the pastry into thin 1cm strips. Take each strip between both hands and twist firmly 4-5 times to create a spiral. Lay onto the prepared baking tray and repeat with the remaining strips – you should get 30-35.
4. Brush the exposed pastry with egg and bake for 15-20 minutes until golden and crisp. Serve warm or cold. These cheese straws will keep for 2-3 days in an airtight container, or can be frozen raw or cooked, and reheated or cooked in the oven from frozen, until piping hot.
Martha’s tip The truffle and artichoke pesto is worth seeking out – leftovers are delicious with pasta or stirred through risotto.
Typical values per serving:
This recipe was first published in December 2020.
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