Sami's parmesan and pesto twists

1 sheet of puff pastry (ready rolled)
2 tbsp of green pesto
1 egg (beaten)
As much parmesan as you want!
Flour (for dusting)

1. Preheat your oven to 180˚C, and put greaseproof paper on a large baking tray.
2. Dust your kitchen surface with some plain flour, then unroll your puff pastry sheet, and lay it out in front of you lengthways.
3. Spread two tablespoons of green pesto on half of the puff pastry sheet, so that one half side is covered in pesto and the other is clear.
4. Sprinkle the desired amount of parmesan on the pesto side too, so it’s totally covered in your filling.
5. Fold the puff pastry in half like a book, so that the clear side is touching the pesto and parmesan covered side. Lightly press the pastry down, where you’ve folded it on top of the other side.
6. Using a knife, cut the folded puff pastry into thin, 1.5cm strips horizontally – this should give you about 10 strips.
7. Carefully, pick each strip up and twist until the whole strip is twisted, with the pesto and parmesan showing in each swirl. Pop each twist on the large, greaseproof paper covered baking tray.
8. When all the twists are done, and on the baking tray, brush some of the beaten egg over your twists, so they go golden in the oven.
9. Bake your twists in the oven for around 20 minutes, or until risen and golden brown.