Cheesy Basil Ricotta Twists
- Ricotta 100 g
- Basil 2 hfl
- Salt 1 tsp
- Cheddar Cheese 60 g
- Ready made puff pastry 1 pce
- Sesame seeds 2 tbs
- Olive oil 50 ml
Take a tall plastic cup, add in the fresh basil, salt, olive oil and ricotta. Use a hand blender to blend everything together. You should end up with a thick enough paste.
Roll out the puff pastry and lay the ricotta paste over it, avoiding to go over halfway as we will have to fold the pastry in half.
When the other half is folded over take a sharp knife and cut equal-sized long strips. When you're done with that cut them sideways in half.
Preheat the oven to 170 Celsius degrees. Take a baking sheet line it with parchment paper and set it aside.
Take a single strip of the filled puff pastry. Pinch it on each end and start twisting it. If totally okay if the filling starts to ooze out. You can just brush that onto the pastry, it will help the cheese and sesame to stick.
Place the twisted pastry onto the pre-prepared baking tray. Make sure to give space in between them as they will double in size. Sprinkle it with sesame seeds and grated cheddar cheese before placing it into the oven for approximately 13-15 minutes or until it turns golden brown.