Step 1
Preheat oven to 400ºF (200ºC), then line a baking sheet with parchment paper and set aside.
Step 2
Basil Pesto: In food processor, pulse basil leaves, cheese, pine nuts, garlic, salt, and pepper. With machine running, slowly drizzle in enough of the oil until smooth.
Step 3
Using 1 pastry sheet at a time, unroll onto floured work surface. Spread pesto then sprinkle with mozzarella cheese and pepper; pressing down lightly. Unroll remaining pastry and place on top and press gently to flatten and seal edges.
Step 4
Place camembert in centre of prepared baking sheet. Make an X on the top of the cheese to bread through the rind.
Step 5
With a pizza cutter or sharp chef’s knife, cut pastry in half lengthwise and then cut into about 1-inch (2.5 cm) strips to make 16 pieces. Twist each into a corkscrew shape; arrange on the prepared sheet around the cheese. Press the ends down on the paper. Chill about 15 minutes or until pastry is firm.
Step 6
Brush twists with some of the egg and sprinkle with parmesan. Bake for about 15 minutes until golden and cheese is soft. Pull back top rind of cheese and serve.
Top 5 Nutrients: Selenium ≥42%DV, Niacin ≥39%DV, Riboflavn ≥32%DV, Vitamin B12 ≥28%DV, Folate ≥24%DV.
Top 5 Nutrients: Vitamin K ≥39%DV, Manganese ≥22%DV, Calcium 10% DV, Niacin ≥8%DV, Riboflavin 5%DV.