Pesto twists in the Air Fryer
Airy, home-baked breads with green pesto twisted through the dough. They bake golden and crisp in the air fryer in just 12 minutes and smell of garlic, basil and Parmesan.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Cutting board
- 1 Knife
- 1 Brush
- 1 Bagepapir (til airfryer)
Ingredients
Dough
- 500 g plain flour
- 25 g yeast Fresh
- 3 dl lukewarm water
- 2 tbsp olive oil
1 tsp salt- 1 tsp sugar
Filling and brushing
- 150 g green pesto
50 g Parmesan Grated- 1 pcs egg Beaten, for brushing
Instructions
Dough
- Dissolve 25 g yeast in 3 dl lukewarm water in a mixing bowl. The water should be no more than hand-warm, otherwise the yeast loses its rising power.
- Add 1 tsp sugar, 1 tsp salt and 2 tbsp olive oil. Stir in 500 g plain flour a little at a time and knead the dough smooth for 8-10 minutes, until it comes away from the side of the bowl.
- Cover the bowl with a clean tea towel and leave the dough to rise in a warm place for 60 minutes, until it has roughly doubled in size.
Shaping
- Roll the dough out into a rectangle of about 30 x 40 cm on a lightly floured worktop.
- Spread 150 g green pesto evenly over the whole sheet of dough and sprinkle 50 g Parmesan over the top.
- Fold the dough in half lengthways so the pesto is enclosed, and press gently along the edge so the filling stays in place.
- Cut the dough into 8 equally wide strips. Twist each strip 3-4 times around itself and place the twists on baking paper.
- Leave the twists to prove, covered, for 15 minutes while the air fryer heats up.
Cooking in the air fryer
- Preheat the air fryer to 170 °C fan.
- Brush the twists with 1 pcs egg so they get a shiny, golden surface.
- Place 4 twists on baking paper in the basket with plenty of space between them and bake them for 12 minutes at 170 °C. Turn the twists after 7 minutes so they bake evenly.
- Repeat with the last 4 twists. They are done when they are golden and sound hollow when you tap the underside.
Serving
- Serve the pesto twists warm, ideally with a little extra grated Parmesan on top.
Notes
Tips for the perfect result:
Use baking paper with holes, or prick a few holes in it yourself, so the air still circulates underneath the twists. Give the twists plenty of space in the basket — they grow quite a bit during baking, and if they touch, the sides turn soft instead of crisp. Variation:
Red pesto gives a sweeter, more tomato-rich bread. You can also sprinkle pine nuts, dried oregano or a few chilli flakes over the pesto before you fold the dough over. Serving:
The twists go well with tomato soup, a green salad with mozzarella, or as bread with barbecue food. They are also good as a snack with a little olive oil for dipping. Portion size:
The recipe makes 8 twists, baked in two batches. If your air fryer is small, bake 3 at a time and add a couple of minutes to the total baking time.
Use baking paper with holes, or prick a few holes in it yourself, so the air still circulates underneath the twists. Give the twists plenty of space in the basket — they grow quite a bit during baking, and if they touch, the sides turn soft instead of crisp. Variation:
Red pesto gives a sweeter, more tomato-rich bread. You can also sprinkle pine nuts, dried oregano or a few chilli flakes over the pesto before you fold the dough over. Serving:
The twists go well with tomato soup, a green salad with mozzarella, or as bread with barbecue food. They are also good as a snack with a little olive oil for dipping. Portion size:
The recipe makes 8 twists, baked in two batches. If your air fryer is small, bake 3 at a time and add a couple of minutes to the total baking time.
Nutrition
Calories: 740kcalCarbohydrates: 95gProtein: 20gFat: 31gSaturated fat: 7gPolyunsaturated fat: 5gMonounsaturated fat: 17gCholesterol: 24mgSodium: 890mgPotassium: 210mgFiber: 4gSugar: 2gVitamin A: 320IUVitamin C: 1mgCalcium: 180mgIron: 3mgNet carbohydrates: 91g
