Prepare the oven and pastry

• Preheat the oven to 200 °C and line a baking tray with baking paper.
• Lightly dust the work surface with flour and roll out the puff pastry into a thin rectangle.

Spread the pesto

• Spread the pesto evenly over the pastry, leaving a small border around the edges.
• Scatter the grated parmesan over the pesto.

Cut and twist

• Cut the pastry into strips.
• Fold each strip in half lengthways and twist it into a spiral.
• Place the twists on the baking tray, spaced apart.

Brush and bake

• Brush the twists with the beaten egg.
• Bake until puffed and golden brown.

Cool and serve

• Let the twists cool slightly on the tray before serving.