Red Pepper Walnut Knots

You're two supermarket shortcuts away from a bakery-style treat.

Ingredients

• ½ cup drained jarred roasted red bell peppers

• ¼ cup walnuts

• 2 teaspoons olive oil

• 1½ teaspoons fresh lemon juice (from 1 lemon)

• ½ teaspoon ground cumin

• ¼ teaspoon kosher salt

• 1 small clove garlic, smashed

• 1 7.3-oz pkg frozen puff-pastry sheets, thawed

• 1 large egg, beaten

• Dried oregano, toasted sesame seeds, and flaky sea salt, for serving

Directions

1. Process peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic in a food processor until smooth, about 30 seconds.

2. Unfold 1 pastry sheet on a clean work surface, and then press seams with fingertips to smooth them out. Spread half of the red-pepper mixture over the pastry, leaving a ¼-inch border, and then fold in half toward you, pressing the borders with your fingertips to seal.

3. Place the pastry on a small baking sheet and transfer it to the refrigerator. Repeat Step 2 with the remaining pastry sheet and red-pepper mixture, and then refrigerate for 15 minutes.

4. Meanwhile, preheat the oven to 400°F with racks in its upper and lower thirds. Line 2 baking sheets with parchment paper.

5. Transfer 1 chilled pastry packet to a cutting board and, with longest side facing you, use a sharp knife to cut 8 (½-inch wide) strips. Pinch the short ends of 1 strip and twist. Tie the strip into a loose knot, tuck in its ends, and place on the prepared baking sheet. Repeat with the remaining strips.

6. Brush knots with egg and then top generously with oregano, sesame seeds, and flaky sea salt. Bake, rotating the baking sheets halfway through, until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.