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Partyfood –
Pesto Puff Pastry Sunwheel
Following on from the Pesto Christmas Tree in a recent article, I’ve made a few changes to create a “share and tear” Apéro cheese and pesto “sun wheel” that’s just as easy to make and can be made any time of the year.
Ingredients
2 x round shop bought puffed pastry packs
100 – 120 g home made pesto (or we used Migros from the fresh deli counter)
80g – 100g finely grated cheese (we used a 50/50 mix of mozzarella and cheddar ) Keep a little aside for the top.
1 beaten egg
Method
- Preheat the oven to 180 degrees. Place the first pasty round on a flat surface and cover with the pesto.
- Next cover with the cheese (keep a handful aside for the top) and grind some freshly milled pepper over.
- Place the top layer of pastry on top and press down firmly around the edges.
- Using a sharp knife or scissors cut around the circle in 5 or 6cm lengths and twist each length.
- Continue to make the twists then paint generously with the beaten egg. Finely grate a small amount of cheese over the top.
- Place in the oven and cook for 20 – 30 minutes until crispy and golden brown.
- Serve immediately – just tear and share!
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