Puff pastry wreath with Pesto Rosso
Preparation time
40 min
Cooking time
10 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Servings
6
In this recipe
Preparation method
- Preheat the oven to 190 degrees hot air.
Put 1 baking sheet on the counter and lay the three sheets of puff pastry (without baking paper in between) straight on top of it. Take a round plate or a round board and make sure it fits exactly between the edges of the puff pastry. Do not push. Using a knife, cut out the round shape and save the rest of the dough. - On the bottom layer, spread 1/2 the Bertolli Pesto Rosso, sprinkle the Parmesan cheese to taste and 1/2 the lemon zest on top. Spread some oregano on top.
Repeat on the second layer and top with the third layer of puff pastry.
Place a dish of about 8-10 centimetres in the middle of the puff pastry and, using a sharp knife, slice all three layers up to the edge of the dish. First cut in the quarters, then cut in halfway, then cut in halfway again: until you have a 16 cut-in pieces. - In your hands, grasp two pieces side by side and gently twist them inwards, towards each other twice (like two twisted cheese sticks). Pinch the bottoms of both pieces together.
- Mix the egg yolk together and brush the dough at the top of the wreath generously with the egg yolk.
- Place the Christmas wreath on a baking sheet on a wire rack and put in the oven. You can use cut-out shapes to make some extra puff pastry figures from the dough you have left, put these in the oven too.
- Take it out of the oven after about 25-30 minutes (when the puff pastry is moo
Ingredients
1 jar of Bertolli Pesto Rosso 185 g
3 freshly baked puff pastries about 300 g
1 organic lemon
80 g Parmesan or Pecorino cheese
Fresh oregano
1 egg yolk
View the nutritional value
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