Puff Pastry Twists With Pesto Cream

Ready-made puff pastry sheets are a lifesaver when you have guests over. They’re tasty, straightforward to work with and can pretty much be used for any application

 

Equipment needed: mixing bowl, chopping board, knife, spoon, baking sheet, oven

Total Time: 30 minutes

 

Ingredients: 

FOR THE TWISTS

  • 1 sheet of vegan puff pastry
  • 1 serving vegan cream cheese
  • 2 tbsp vegan basil pesto
  • Optional: Sriracha hot sauce
  • ½ cup plus 2 tablespoons creamy peanut butter

SAUCE (OPTIONAL)

  • 5 tbsp vegan yoghurt
  • 5 tbsp vegan mayonnaise
  • 1 clove garlic
  • salt and pepper to taste

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    Method:

    1. Prepare the cashews. Either soak it overnight or if this is a last minute preparation, boil it until it’s soft.
    2. Start by prepping the vegan cream cheese. You can use a store bought version to speed this up even more, but I recommend you try a homemade one
    3. To the already made cream cheese, add the basil pesto and stir well. Unroll the puff pastry and spread the cream cheese mix all over it. If you like spicy, you can add a bit of Sriracha as well.
    4. Cut the pastry in half lengthwise and then cut into strips.
    5. Line a big sheet pan with baking paper and preheat your oven at 170° C.
    6. Take each strip at both ends and twist them on opposite sides, so you end up with the desired shape.
    7. Repeat for all the remaining strips and put them on the baking paper, leaving some space between them, as they puff up when they bake.
    8. Bake at the middle rack of your oven for 15-20 minutes, or until they become slightly golden on top