One bite of these tasty pesto-parmigian twists and you'll definitely be reaching for a second or third. We make the puff pastry dough from scratch using organic butter and organic flour and then do four sets of turns for a light and airy 81 layers! Then we top them with shredded parmesian cheese and twist them. Next is another light layer of parmesian cheese. We bake them and then VOILA--an amazing deliciously light airy savory pastry. They are great by themselves or dipped in a bowl of hot tomato soup.