Recipe Detail Page

1. Preheat oven to 400°F (200°C).

2. For pesto, add basil, parsley, garlic, Parmesan, pine nuts, salt and lemon juice to a small food processor. Pulse until combined, then gradually add olive oil until smooth. You will not use all of the pesto for this recipe. The remainder can be covered in the fridge for up to a week.

3. In a small bowl, beat the egg well. Set aside. In another bowl, combine crumbled feta and chili flakes. Set aside.

4. Brush sheet of puff pastry with egg wash then slice in half lengthwise. Spread one half with 3 tbsp (45 mL) pesto and evenly sprinkle the feta mixture over, leaving a ¼-inch (5-mm) border on each edge. Top the pesto -cheese half with the other half of the puff pastry, eggwashed-side down. Gently roll with rolling pin to seal both halves together.

5. Using a knife, slice ½-inch (1-cm) strips widthwise. Then, holding one end of a strip, slowly twist the other side a few times and pinch the ends. Lay twists on a baking sheet as you go, an inch (2.5 cm) apart, repeating the process until all the twists are done. You should have about 12. Brush lightly with egg wash and sprinkle with sesame seeds.

6. Bake in preheated oven for 14 to 16 minutes or until golden brown.