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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