How to cook italian twists 🇮🇹

Slice the cherry tomatoes in 4/5mm thick slices - watch your fingers

Line a baking sheet with grease proof paper. Cover with a little amount of sunflower seed oil and put the tomatoes slices on top. Season with salt and pepper. Bake in a 200C preheated oven for 20min

Should look like these. Set aside to cool.

Roll out the phillo sheet and using a rolling pin flatten it to about 1mm

Cut 3 strips of equal width. The width of the strip will be the length of the twists.

Spread the first one with pesto

Cover with a second strip

Now put the cherry tomatoes on top

And add some freshly shaved parmesan

Cover with the third strip

Cut the layered outcome in 3cm wide strip

Twist each strip at least twice (more if they are longer) and press the ends flat. Lay the twists on a baking tray lined with grease proof paper leaving 2/3 cm between them. Bake until browned.

Let cool down slightly and enjoy!