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

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

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.

Should look like these. Set aside to cool.

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

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.

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

Spread the first one with pesto

Spread the first one with pesto

Cover with a second strip

Cover with a second strip

Now put the cherry tomatoes on top

Now put the cherry tomatoes on top

And add some freshly shaved parmesan

And add some freshly shaved parmesan

Cover with the third strip

Cover with the third strip

Cut the layered outcome in 3cm wide 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.

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!

Let cool down slightly and enjoy!

  • 1.0 Phillo sheet
  • 8.0 Cherry tomatoes
  • 50.0g Fresh pesto
  • Freshly grated Parmesan
  • Salt
  • Pepper
  • Sunflower seeds oil