PUFFY GREEK TWISTS

Puffy Greek Twists image

Provided by Jane Whittaker

Time 40m

Number Of Ingredients 8

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1 pkg pepperidge farm puff pastry- 2 sheets to a box, and the box is 17.3 oz
6 oz spinach and artichoke cream cheese spread
4 Tbsp marinated artichoke hearts, chopped fine
2 Tbsp kalamata olives, chopped fine
2 Tbsp parmesean cheese, freshly grated (don't use in the green can)
1 large egg, beaten
1 Tbsp water
2 tsp sesame seeds

Steps:

1. Thaw the puff pastry to package directions.
2. Pre heat oven to 375°
3. Open up first sheet of puff pastry.
4. Process the artichoke hearts and kalamata olives in a food procesor.
5. Spread half cream cheese over dough and sprinkle half the olive mixture over cream cheese. Sprinkle half of the parmesean cheese over the filled dough.
6. Fold the pastry over, and press to close all around the edges.
7. Cut 18 strips cross wise through the dough.
8. In a bowl wisk the egg and water together, brush over the top of the filled pastry.
9. Sprinkle about 1 teaspoon sesame seeds over the dough.
10. Take the first strip, holding both ends, twist the dough into a twisty shape.
11. Repeat for second puff pastry dough.
12. Place on a baking sheet sprayed lightly with pam. Bake for 20 to 25 minutes , or until golden.
13. These are at their best warm right out of the oven.