Ring in the holidays with the most festive and flavor-packed recipe for Pesto Puff Pastry Wreath made with only three ingredients!

A top-down view of a pull-apart Pesto Puff Pastry Wreath next to fresh basil and small bowls containing marinara sauce and parmesan

There is nothing I won’t make with a box of frozen store-bought puff pastry! It’s amazing how such a simple item can be transformed into a showstopper of a snack perfect for the holidays.

Don’t let the process of creating this holiday appetizer or snack intimidate you! It’s just a few quick cuts with your knife or pizza wheel and then a bit of twisting. Keep in mind: It’s buttery puff pastry and pesto. There is no wrong way to combine those two things!

A hand holding a round cookie cutter in the center of a circular piece of puff pastry

How to Make a Puff Pastry Wreath

I wanted to ensure you have ample visual guides along the way, so the photos really do all of the talking on this one. Just remember that puff pastry is easiest to work with when it’s defrosted but still very cold.

Pesto being spread atop pastry with an offset spatula

What Other Savory Fillings Can You Use?

Pesto Tapenande, sundried tomato spread…

Top of the puff pastry being brushed with egg wash

Can You Make a Dessert Puff Pastry Wreath?

Absolutely! Take a little inspiration from my Puff Pastry Christmas Tree and go the sweet route with your choice of fruit jam fillings. I mix raspberry jam with chopped fresh rosemary for the ultimate flavor combination twisted into each and every buttery bite.

Pizza wheel cutting strips into the wreath

How Far in Advance Can You Make a Puff Pastry Wreath Appetizer?

While it’s hard to beat puff pastry right out of the oven, I always like to keep practicality in mind when you’re making something to serve to guests.

A hand twisting each strip of pastry

This puff pastry wreath can be made several hours and even up to a day in advance and then reheated in the microwave or in a 250°F oven for about 5 minutes or until warm and toasted.

A closeup view of the unbaked twists

I love the addition of the holly berry clusters and the Parmesan cheese “snow.” They really elevate this savory snack and make it both an appetizer and an eye-catching centerpiece on your table.

A closeup view of a Puff Pastry Wreath with pesto

Once your Pesto Puff Pastry Wreath is out of the oven and showered with Parmesan, all that’s left to it is start tearing off pieces of the warm wreath and dunking them in marinara. Warning: This is one appetizer that’s guaranteed to disappear quickly!

A hand reaching for a piece of easy Pesto Puff Pastry Wreath
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Appetizer

Pesto Puff Pastry Wreath

Add a show-stopping centerpiece to your holiday table with this easy recipe for a Pesto Puff Pastry Wreath.
5 from 1 vote
A top-down view of a pull-apart Pesto Puff Pastry Wreath next to fresh basil and small bowls containing marinara sauce and parmesan
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 6 servings

Ingredients 

  • All-purpose flour, for dusting work surface
  • 1 (17.3-oz.) package frozen puff pastry, thawed
  • 1/4 cup homemade or store-bought pesto
  • 1 large egg, beaten with 1 Tablespoon water
  • Grated Parmesan cheese, for serving
  • Marinara sauce, for serving

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Lightly flour your work surface then unfold both sheets of puff pastry. Using a rolling pin, roll each sheet of pastry into a 10-inch square.
  • Cut each sheet of puff pastry into a 10-inch circle. (The easiest way to do this is to trace around a large bowl.) Cut a 4-inch circle out of the center of each circle to form the wreaths. Reserve the cut-out circles aside. 
  • Place one of the wreaths on the lined baking sheet. Spread the pesto in an even layer on top, leaving a 1/4-inch border around the inside and outside edges. Place the second wreath piece atop the pesto, pressing the to seal it along the inside and outside edges.
  • Cut nine small circles out of the reserved pastry pieces to form holly berries.
  • Brush the top of the wreath with the egg wash. Using a sharp knife or pizza wheel, cut 1-inch strips into the wreath, leaving a 1-inch border around the interior center of the wreath. 
  • Dip each of the holly berries in the egg wash then attach them in clusters of three around the wreath.
  • Twist each strip two or three times, twisting all strips in the same direction.
  • Bake the wreath until golden brown and puffed, 20 to 25 minutes. 
  • Remove the wreath from the oven. Let it cool for 5 minutes then sprinkle with Parmesan cheese and serve with marinara sauce for dipping.
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Nutrition

Calories: 537kcal, Carbohydrates: 38g, Protein: 11g, Fat: 38g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 438mg, Potassium: 70mg, Fiber: 1g, Sugar: 1g, Vitamin A: 321IU, Calcium: 121mg, Iron: 2mg

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  1. 5 stars
    This was way easier than I expected it to be and so delicious! Can’t wait to make it again for the holidays. Thank you!