Puff pastry wreath with Pesto Rosso

Preparation time

40 min

Cooking time

10 min

Dietary preference

Vegetarian

Difficulty

Easy

Region

Servings

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In this recipe

Pesto Rosso

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