Chicken Pesto Puff Pastry Twists

These Chicken Pesto Puff Pastry Twists are flaky, cheesy, and full of flavor. Golden puff pastry is twisted around a creamy chicken pesto filling with mozzarella, parmesan, spinach, and sun-dried tomatoes, then baked until crisp and bubbling. They look fancy, but they come together fast — perfect for parties, brunch, or an easy snack.

I love these because one sheet of puff pastry turns into a whole tray of golden twists, and they disappear from the table in minutes.

Why You’ll Love This Recipe:

• Flaky, golden puff pastry with a creamy chicken pesto filling
• Baked in about 20 minutes from one sheet of pastry
• Perfect for parties, brunch, and lunchboxes
• Easy to make ahead and serve warm

Instructions:

1. Make the filling: mix the cooked chicken with pesto, cream cheese, mozzarella, most of the parmesan, spinach if using, sun-dried tomatoes if using, minced garlic, olive oil, Italian seasoning, salt, and pepper until well combined. Reserve a little parmesan for garnish.
2. Roll out the puff pastry on a lightly floured surface and spread the chicken pesto mixture evenly over it, leaving a small border at the edges.
3. Cut the pastry into strips and twist each strip gently, then place the twists on a lined baking sheet.
4. Brush the twists with beaten egg wash.
5. Bake at 200°C (400°F) for 18 to 22 minutes, until golden and flaky.
6. Garnish with the reserved parmesan and fresh herbs, and serve warm!

Tips & Variations:

• Keep the puff pastry cold until you are ready to twist — warm pastry is harder to handle and puffs less
• Do not overfill the pastry, or the filling will leak out while baking
• Leave out the spinach and sun-dried tomatoes for a simpler chicken pesto version
• Try adding a pinch of chili flakes for a little heat

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 5 to 8 minutes until crisp again — the microwave will make them soft.