These savory pastry snakes are crisp, cheesy twists shaped like little serpents, with pesto, herbs, and olive eyes for a playful snack during snake-style games. They use ready-made puff pastry, so the fun part is shaping them into curves and adding simple edible details before baking.
Ingredients
- 2 sheets all-butter puff pastry, thawed but still cool, about 17.3 oz (490 g) total
- 1/3 cup basil pesto (80 g)
- 1 cup finely shredded mozzarella (100 g)
- 1/4 cup finely grated Parmesan (25 g)
- 1/2 teaspoon dried oregano (1 g)
- 1/4 teaspoon red pepper flakes (0.5 g), optional
- 1 tablespoon all-purpose flour (8 g), for dusting the work surface
- 1 tablespoon milk (15 ml), for brushing
- 8 pitted black olives (about 30 g), halved for the eyes
- 1 small red bell pepper, about 4 oz (115 g), for the tongues
Instructions
- Heat the oven to 400°F (204°C). Line two baking sheets with parchment paper. Have a ruler or knife ready for cutting even strips, and keep the pastry in the refrigerator until you are ready to work with it. A cool sheet is easier to handle and holds its shape better than soft, warm pastry.
- In a small bowl, stir together the mozzarella, Parmesan, oregano, and red pepper flakes, if using. The mixture should be evenly combined, with no large clumps of cheese. Set it beside the pesto so you can assemble the pastry without leaving the sheets out for long.
- Lightly dust the work surface with flour. Unfold one sheet of pastry and gently roll it into a rectangle about 10 by 12 inches (25 by 30 cm), following the pastry’s natural creases rather than pressing them flat aggressively. Spread half of the pesto in a thin layer over the pastry, leaving a 1/2-inch (1 cm) border clear around the edges. Scatter half of the cheese mixture evenly over the pesto. Repeat with the second sheet.
- Fold each pastry sheet in half lengthwise to cover the filling. Press the edges together gently with your fingertips, then use the side of a knife to mark eight long strips on each folded sheet. Cut along the marks. You should have 16 filled strips, each roughly 3/4 inch (2 cm) wide. If a little filling escapes, tuck it back inside and pinch the pastry closed.
- Working with one strip at a time, twist it gently two or three times, then curve it into an S shape or loose coil on the prepared sheet. Leave a small opening at one end for the head, and avoid making tight bends that could tear the pastry. Press a halved olive into each head for eyes. Cut the bell pepper into 16 narrow, short slivers; tuck one sliver under the tip of each head to suggest a forked tongue. Brush exposed pastry lightly with milk.
- Refrigerate the shaped pastries on their trays for 10 minutes. This short chill firms the butter in the pastry, helping the snakes keep their curves as they bake. If your refrigerator is too small for both trays, chill one tray while you shape the second and bake the trays one at a time.
- Bake for 18 minutes, rotating the trays between oven racks after about 9 minutes if baking both at once. The pastry should be puffed and deeply golden at the edges, and the cheese should be bubbling in a few places. Let the snakes cool on the trays for 5 minutes before moving them to a serving platter; the cheese is very hot straight from the oven.
Tips
- Keep the pastry cool. If it becomes sticky or limp while you shape it, pause and refrigerate it for 5 to 10 minutes. Warm pastry is more likely to stretch, tear, and lose its definition in the oven. Work on one sheet at a time and return the other to the refrigerator.
- Use a thin layer of filling. Pesto and cheese add flavor, but too much filling can leak out and make the pastry difficult to seal. Spread the pesto sparingly and leave the border clear. If your pesto is especially oily, spoon it into a small bowl and leave excess oil behind.
- Substitute with care. A thick sun-dried tomato spread can replace pesto cup for cup, though it makes the filling sweeter and less herbal. For a milder flavor, use finely chopped spinach mixed with a little olive oil and extra Parmesan. Avoid watery vegetables, which can make the pastry soggy.
- Make the shapes sturdy, not perfect. A snake can be a simple curve or twist; it does not need elaborate detailing. Keep the olive eyes small and press them gently into the dough. If an eye or tongue slips off after baking, place it back with a dab of pesto while the pastry is still warm.
Serving Suggestions
Serve the pastry snakes warm or at room temperature on a large platter, with the curves arranged in different directions so the shapes are easy to see. A bowl of marinara, warm pizza sauce, or extra pesto makes a useful dip. Put the dip in a small bowl in the middle of the platter rather than pouring it over the pastry, which keeps the layers crisp and lets guests choose how much sauce they want.
For a casual game-night spread, pair them with crunchy vegetables such as cucumber sticks, carrot batons, and sweet pepper strips. A simple green salad or a bowl of olives can round out the table if the pastries are part of a light meal. They are rich and flaky, so smaller sides with fresh or tangy flavors make a good contrast. If serving children, make a few snakes without red pepper flakes and cut the pepper tongues short so they are easy to eat.
Variations
Cheddar and mustard snakes: Replace the mozzarella and pesto with 1 cup (100 g) finely shredded sharp cheddar and 1 tablespoon (15 g) Dijon mustard spread thinly on each pastry sheet. Add a pinch of paprika if you like. This version has a sharper, more familiar cheese-and-mustard flavor; use the mustard sparingly so the pastry does not become wet.
Spinach and feta: Use 3/4 cup (90 g) crumbled feta and 1/2 cup (15 g) finely chopped, squeezed-dry cooked spinach in place of the mozzarella and pesto. Add a pinch of dried dill. Squeezing the spinach thoroughly matters: excess water can seep into the pastry and prevent crisp layers. Feta is saltier than mozzarella, so taste the filling before adding any extra salt.
Sesame-topped snakes: Brush the pastry with milk as directed, then scatter 1 tablespoon (9 g) sesame seeds over the tops before chilling. The seeds add a nutty finish and make the pastry look more textured. They are optional, and can be left off when serving guests who avoid sesame.
Less spicy or dairy-free: Leave out the red pepper flakes for a mild batch. For a dairy-free version, choose a dairy-free puff pastry and a melting dairy-free cheese, then check the pesto label or make a simple olive-oil and basil spread. The texture and browning can vary by product, so begin checking a couple of minutes before the stated bake time.
Storage and Reheating
For the best crisp texture, serve the snakes soon after baking. Let leftovers cool, then refrigerate them in a covered container within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. The pastry will soften as it sits, and the olive and pepper decorations may become less firm, but the snacks remain easy to reheat.
To reheat, arrange the pastries in a single layer on a baking sheet and warm them in a 350°F (177°C) oven for about 6 to 10 minutes, until hot and crisp again. An air fryer can also work; heat at 325°F (163°C) for about 3 to 5 minutes, checking early because small pastries brown quickly. A microwave warms them but makes the pastry soft, so use it only when crispness is not important. Do not leave the pastries at room temperature for more than 2 hours.
You can assemble the snakes a few hours ahead, cover the trays, and keep them refrigerated until baking. For a longer make-ahead option, freeze the shaped, unbaked pastries on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen at 400°F (204°C), allowing several extra minutes and checking that they are puffed and golden. The frozen pastries are best baked from frozen rather than thawed on the counter, where the pastry can soften before it reaches the oven.
Frequently Asked Questions
Can I make these without puff pastry?
Yes. Refrigerated crescent dough or pizza dough can be shaped into twists, though neither will have the same crisp, flaky layers. Crescent dough tends to be softer and richer; pizza dough is chewier and may need a few extra minutes in the oven. Follow the package directions for temperature if they differ, and check for a golden, fully baked finish.
Can I prepare the snakes the night before?
For the most reliable texture, shape them up to a few hours ahead and keep the covered trays refrigerated. Overnight storage can make the pastry damp where it touches the filling, especially if the pesto is oily. If you need to work the night before, keep the filling and pastry separate, then assemble and shape the snacks on the day you plan to bake them.
Why did my pastry snakes spread or lose their shape?
The pastry may have become too warm, or the curves may have been shaped very tightly. Chill the shaped pieces for the full 10 minutes and handle them gently. Also check that the oven is fully heated before baking; pastry needs a hot oven to puff promptly. A little spreading is normal, so leave space between the pieces on the trays.
Can I make them without olives or bell pepper?
Absolutely. The olives and pepper are decorative rather than essential. Leave them off, or use small pieces of roasted red pepper for the tongues. For a simpler look, make plain twisted pastry sticks and serve the same pesto or marinara dip alongside them.
How do I know when the pastry is done?
Look for well-puffed layers and an even golden-brown color, particularly on the undersides and around the edges. If the pastry is still pale after 18 minutes, give it another 2 to 3 minutes and check again. The exact time can vary with the thickness of the pastry, the pan, and how accurately the oven holds its temperature.
Can I serve these at room temperature?
Yes. They are still enjoyable after cooling, which makes them convenient for a game-night table. For the crispest result, avoid covering them while they are warm because trapped steam softens the pastry. Once cooled, serve them within 2 hours or refrigerate them as described above.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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