Directions:
- 1.Open the roll of puff pastry and separate the 2 sheets
- 2.Put 1 sheet of puff pastry on a prepares baking sheet (I use baking paper, easy and no mess)
- 3.Spread the pesto over the entire sheet
- 4.Sprinkle the grated cheese over the pesto
- 5.Place the second sheet on top of the cheese and press down firmly.
- 6.Put a class or small bowl in the centre of the pastry triangle (this is just to help with spacing for the next step
- 7.Using a sharp knife or scissors, cut from the outside of the pastry rectangle up to the glass, dividing the pastry into roughly 20 strands, all connected to the centre circle
- 8.Now twist each individual strand about 6 times. Don’t stress about any of the cheese and pesto popping out; its part of the final look
- 9.Remove the glass, melt some butter (Irene’s Gourmet medium fat spread) and brush over the top of the entire pastry. You can place an extra block of cheese in the centre at this point, or add a bowl with sweet chilli sauce or a dip in the centre after baking.
- 10.Bake @ 180ﹾ for 20 – 30 minutes until golden & crispy
- 11.Serve hot or cold accompanied with a sweet chilli sauce or avo dip
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You'll need:
- 1 Roll of puff pastry (or make your own without the palm oil), defrosted
- 1 Block Irene’s Gourmet Gouda style cheese
- Vegan Butter (Irene’s Gourmet medium fat spread)
- 1 Packet Irene’s Gourmet Pesto
- Sweet chilli sauce and or avo dip to serve
