Preheat the oven to 200˚C.

Place one sheet of puff pastry on baking paper and cut out a heart shape. Repeat with the second sheet and set it aside.

Spread the pesto evenly over the first pastry heart. Lay the second pastry heart on top, making sure it aligns properly.

If using a heart-shaped cookie cutter, lightly press it into the center of the top layer as a guide for cutting.

Cut strips along the sides of the heart, starting from the middle and working outward. The smaller the cuts, the more delicate the design.

Twist each strip either 2 or 4 times to create the pattern. For symmetry, twist the left-side strips in the opposite direction of the right-side strips.

Brush the entire heart with egg wash using a pastry brush.

Bake for 30-35 minutes or until golden brown. Let it cool slightly, pull apart a twisted piece, and enjoy!