When you need an appetizer that looks impressive, tastes incredible, and comes together with minimal effort, these Mozzarella and Pesto Twists are about to become your new party favorite. Imagine flaky, golden puff pastry twisted around aromatic basil pesto and creamy melted mozzarella, creating spirals of cheesy, herby goodness that shatter perfectly with every bite. These beautiful twists look like they came from a fancy bakery but use store-bought puff pastry as your shortcut to success, making them accessible for cooks of all skill levels. The combination of buttery pastry, vibrant pesto, and stretchy mozzarella creates a flavor profile that’s unmistakably Italian and universally loved. Whether you’re hosting a cocktail party, bringing an appetizer to a potluck, or simply treating your family to something special, these twists deliver maximum impact with minimum stress. They can be prepared ahead, bake quickly, and disappear even faster once they hit the table.
Serving Quantity: 6 servings (18 twists)
Cooking Time: 35 minutes (15 minutes prep, 20 minutes baking)
Nutritional Information per serving:
1. Calories: 325
2. Protein: 11g
3. Carbohydrates: 24g
4. Fat: 21g
5. Fiber: 1g
6. Sugar: 2g
7. Sodium: 485mg
Ingredients You Need:
1. 2 sheets frozen puff pastry, thawed
2. 1/2 cup basil pesto (store-bought or homemade)
3. 2 cups shredded mozzarella cheese
4. 1/2 cup grated parmesan cheese
5. 1 large egg, beaten
6. 1 tablespoon water
7. 2 tablespoons butter, melted
8. 1 teaspoon garlic powder
9. 1 teaspoon Italian seasoning
10. Red pepper flakes for sprinkling (optional)
11. Fresh basil leaves for garnish
12. Marinara sauce for serving (optional)
Prepare Your Workspace
Preheat your oven to 400 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup incredibly easy. Take the puff pastry out of the freezer about 30 to 40 minutes before you plan to work with it. It should be thawed but still cold to the touch. If it gets too warm, it becomes difficult to work with and won’t puff properly.
Roll Out the Pastry
Lightly flour your work surface and place one sheet of puff pastry on it. Using a rolling pin, gently roll the pastry into a rectangle about 10 by 12 inches, just slightly larger than its original size. You don’t want to roll it too thin or the twists will be delicate and break easily. The pastry should be even thickness throughout. Repeat with the second sheet of puff pastry.
Spread the Pesto
Using a spatula or the back of a spoon, spread half of the pesto evenly over the entire surface of one pastry sheet, leaving a small border around the edges. Don’t spread it too thick or it will ooze out during twisting and baking. The layer should be thin but cover the entire surface so every bite gets that wonderful basil flavor. Make sure to spread it all the way to the edges for maximum flavor.
Add the Cheese
Sprinkle half of the shredded mozzarella evenly over the pesto-covered pastry, distributing it from edge to edge. Follow with half of the grated parmesan cheese. The cheese should create a generous layer but not be piled so high that it falls off when you twist the pastry. Press down gently on the cheese with your hands to help it adhere to the pesto and pastry.
Create the Sandwich
Place the second sheet of puff pastry directly on top of the cheese-covered first sheet, lining up the edges as evenly as possible. Press down gently all over the top sheet with your hands to seal the two sheets together and compress the filling slightly. This helps everything stick together during cutting and twisting.
Cut Into Strips
Using a sharp knife or pizza cutter, cut the double-layered pastry lengthwise into strips about three-quarters of an inch wide. You should get about 18 strips from the two sheets. Try to cut as straight as possible for the most uniform twists. Don’t worry if some cheese falls out during cutting, just press it back in.
Twist the Strips
Take one strip and hold it at both ends. Twist the strip several times, creating a spiral effect where the layers show. You want about 4 to 5 twists per strip. Place the twisted strip on your prepared baking sheet, pressing both ends down firmly onto the pan so they don’t untwist during baking. Leave about an inch of space between each twist. Repeat with all remaining strips, dividing them between your two baking sheets.
Prepare the Egg Wash
In a small bowl, whisk together the beaten egg and tablespoon of water until well combined. This egg wash will give your twists that beautiful golden, glossy finish that looks so professional. Use a pastry brush to paint the egg wash over the top and sides of each twist, being generous but not letting it pool on the baking sheet.
Season and Flavor
In another small bowl, mix the melted butter with garlic powder and Italian seasoning. Using a pastry brush, lightly brush this seasoned butter over each twist on top of the egg wash. This adds another layer of flavor and helps the twists achieve that gorgeous golden color. Sprinkle red pepper flakes over the twists if you like a little heat.
Bake to Golden Perfection
Place both baking sheets in the preheated oven. Bake for 15 to 20 minutes, rotating the pans halfway through for even browning. The twists are done when they’re puffed up beautifully, deep golden brown all over, and the cheese is melted and bubbling. If one pan is browning faster than the other, move them to different oven racks. The pastry should be crispy and flaky, not pale or doughy.
Cool Slightly
Remove the baking sheets from the oven and let the twists cool on the pans for about 5 minutes. This cooling time allows the cheese to set slightly so it doesn’t all ooze out when you pick them up. They’ll also firm up a bit, making them easier to transfer to a serving platter. Don’t let them cool completely on the pan or they might stick.
Serve Warm
Transfer the twists to a large serving platter while they’re still warm. Arrange them in a single layer or stack them casually for a rustic presentation. Tear some fresh basil leaves and scatter them over the top for color and fresh herbal aroma. Serve with a bowl of warm marinara sauce on the side for dipping if desired. The combination of crispy pastry and tangy tomato sauce is absolutely delicious.
Helpful Tips for Success:
1. Keep puff pastry cold until you’re ready to use it, warm pastry becomes sticky and difficult to work with.
2. Use store-bought pesto for convenience or make your own for maximum freshness and flavor control.
3. Don’t overfill with cheese or it will ooze out excessively during baking and make a mess.
4. Press the ends of each twist firmly onto the baking sheet to prevent them from unraveling while baking.
5. These can be assembled completely, frozen on a baking sheet, then transferred to a freezer bag and baked from frozen when needed.
6. Add sun-dried tomatoes or roasted red peppers to the filling for extra flavor and color.
7. Substitute different cheeses like fontina, provolone, or asiago for variety.
8. Make sure your oven is fully preheated before baking for the best puff and rise.
9. Space the twists adequately on the baking sheets because they expand during baking.
10. Use a pizza cutter for the easiest, cleanest cuts through the layered pastry.
11. If the pastry becomes too soft while working with it, pop it in the refrigerator for 10 minutes to firm up.
12. These are best served warm but can be made a few hours ahead and reheated in a 350-degree oven.
13. Try different flavored pestos like sun-dried tomato pesto or arugula pesto for variation.
14. Add crispy prosciutto or cooked bacon between the layers for a meatier version.
15. Leftover twists can be stored in an airtight container for 2 days and recrisped in the oven before serving.
