Pesto Puff Pastry Straws



1/2 pkg frozen butter puff pastry, thawed
2 tbsp pesto

1. On lightly floured surface, roll out pastry into 10-inch square. Brush with pesto. Cut in half crosswise. Cut each half crosswise into 12 equal strips.
2. Starting from centre of each strip, twist to form 6-inch straw. Freeze on parchment paper-lined baking sheets until firm, 15 minutes. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

3. Bake straws in 425 degree oven until pastry is crisp and golden, 12 minutes.

Yield: 24 pieces

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