Sun-Dried Tomato and Pesto Puff Pastry Star

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Cut both sheets of puff pastry into 12 inch circles and transfer 1 to the prepared baking sheet. Evenly spread out pesto sauce, then sprinkle with sun-dried tomatoes and parmesan cheese. Cover with the second piece of puff pastry. Put a small glass upside down in the middle of the circle. Starting from the center and lightly pressing down so the filling does not fall out, cut the circle into 4 quarters. Cut each quarter in half, then each eighth in half to create 16 equal strips. Remove the glass. Working with 2 strips at a time, twist each twice in opposite directions and pinch the ends together. Repeat with remaining strips.
3. Bake for 25 to 30 minutes or until the puff pastry is golden brown.

Source : allrecipes.Com