Flaky Pesto Twists


1 1/4 Cups of All Purpose Flour (150 grams)

1/8 Teaspoon of Kosher Salt

8 Tablespoons of Cold Unsalted Butter (114 grams)

1/4 cup of Full Fat Sour Cream (60 ml)


Place the flour and salt in a food processor and pulse 3-4 time to combine.

Cut the butter into 1/2” squares and add it to the flour and pulse 12 times.

Add the sour cream and pulse 10-15 times until the dough starts to come together.

Divide the dough in half and form each portion of dough into a rectangle. Wrap them in plastic and place in the refrigerator for at least 2 hours.


3 tablespoons of prepared pesto (bottled or homemade)


1 Beaten Egg with a pinch of Salt

2-3 Tablespoons of grated Pecorino Romano or Parmigiano Cheese

Roll each piece of dough into a rectangle about 9” x 6”. Trim to even the edges. Have the short end facing you.

Spread half of the filling over the bottom half of the dough. Fold the dough from the top so that it covers the filling.

Cut the dough into 12 – 1/2” pieces from top to bottom.

Twist each piece about 2-3 time and place on a parchment lined baking sheet. Press down the ends so that they don’t untwist. Place them in the refrigerator to chill for 30 minutes. (At this point you can freeze them until solid, then place in an airtight container and place in the freezer to store for 4-6 weeks)

Brush each twist with the beaten egg and sprinkle with a little bit of cheese.

Bake at 375 degrees for about 18-20 minutes, or until golden brown. Place the pan on a rack and allow the twists to cool completely. Moving them before they are completely cool may cause them to break.