• Preheat the oven to 190°C (fan).

Cut pastry circles

• Using a large plate or bowl about 8–10 inches in diameter, cut out three circles from the puff pastry sheets.

Layer with pesto

• Place one pastry circle on a baking sheet lined with baking paper. Spread 2 tablespoons of pesto evenly over it. Repeat with the second pastry circle and another 2 tablespoons of pesto. Top with the third pastry circle to form a layered stack.

Mark the center

• Press gently into the center of the stacked pastry with an egg cup or champagne flute to create a shallow impression (this helps keep the center intact during twisting).

Cut into segments

• Using a sharp knife, cut the stacked pastry into 16 even slices, cutting from the edge towards the center but stopping before you cut all the way through the center indentation.

Twist the segments

• Take two adjacent slices and twist them away from each other twice, then pinch the ends together to seal. Repeat this with all pairs, creating a star shape.

Brush with plant milk and bake

• Lightly brush the top of the pastry star with plant-based milk. Bake in the oven for 20–25 minutes or until golden and puffed.

Serve warm

• Let cool slightly before serving, perfect with salads, dips, or on its own.