Basil Pesto Puff Pastry Sticks

Looking for an easy aperitif idea that looks impressive but takes just minutes to prepare? These pesto puff pastry sticks are crispy, cheesy and full of Mediterranean flavour! I’m using my homemade basil pesto, shared in an earlier post, to turn ready-made puff pastry into an irresistible snack. Perfect for an aperitif, a party or drinks with friends!

Note: Of course, you can use store-bought pesto, but nothing beats the freshness, flavour and quality of homemade pesto made with carefully selected ingredients!

Lots of aperitif inspirations in my older posts:

• my Greek inspired aperitif guide or the Greek-style apero
• aperitif (or cocktail hour) flower
• ham ans swiss cheese bread/cake
• spanish tortilla
• tomato-mozzarella-oregano cake
• and finally, the so up-to-date Haloween fingers  

Ingredients

• 2 sheets of ready-made puff pastry (pâte feuilletée), round or rectangular
• 3–4 tbsp homemade basil pesto
• 40–50 g grated Emmental or Gruyère
• 1 egg, beaten (optional, for brushing)

Instructions

1. Prepare the pastry. Preheat the oven to 200°C (fan 180°C). Unroll the first sheet of puff pastry onto a baking tray lined with baking paper.

2. Spread the pesto. Cover the pastry evenly with a thin layer of basil pesto, leaving a small border around the edges. Sprinkle with grated Emmental or Gruyère.

3. Add the second sheet. Place the second sheet of puff pastry on top and gently press the edges together.

4. Cut and twist. Using a sharp knife or pizza cutter, cut the pastry into strips about 2 cm wide. Hold each strip at both ends and twist several times to create lovely spirals.

5. Bake. Arrange the sticks on the baking tray, leaving a little space between them. Brush with beaten egg if desired, then bake for approximately 15–20 minutes, until puffed up and golden.

6. Cool slightly. Leave the sticks to cool for a few minutes before serving. They’re delicious while still slightly warm!

Serving Tips

Serve these pesto sticks warm or at room temperature with your favourite aperitif drinks. They’re also lovely alongside olives, cherry tomatoes and a few cubes of cheese.

Variations

• Sun-dried tomato: Replace the basil pesto with sun-dried tomato pesto.

• A little crunch: Sprinkle sesame seeds over the pastry before baking.

Storage

These sticks are best enjoyed on the day they’re made, when the pastry is at its crispiest. Store any leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in the oven or the air fryer to bring back their crispness.

My tip: Don’t spread the pesto too thickly, as excess oil can make the pastry soggy. A thin, even layer gives you the best crispy result!