Feeds 4
For the pesto:
50g pine nuts
80g basil
50g Comté finely grated
150ml olive oil
2 garlic cloves
For the twists:
2 puff pastry sheets
200g of grated Emmental
4 tbsp Crème fraiche
1 egg yolk
10ml milk
Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally.
Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste. Set pesto aside.
Spread the crème fraiche on the first puff pastry sheet, top with pesto and a even layer of grated Emmental.
Top with the second puff pastry sheet and place in the fridge for 15 minutes.
Preheat your oven at 180°C
Cut the filled puff pastry into 2cm wide strips and twist them.
Brush with a mix of milk and egg, then bake in the oven for 15 minutes.
