This glorious sun-dried tomato basil mozzarella pastry wreath is such a great appetizer for everything from Festive parties to Game Day feasting.
Ingredients
- 1 roll puff pastry thawed
- 4 tbsp basil pesto see note above
- 2 cups mozzarella cheese grated
- 1 cup sundried tomatoes chopped (see note above)
- 1 egg beaten
- fresh basil to serve
Instructions
- Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
- Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
- Lay the pastry on the prepared baking sheet.
- Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
- Spread the pesto around the star then add the mozzarella cheese and sundried tomatoes.
- Bring one point of the star over the filling while simultaneously bringing the outer edge inwards. Brush with a little beaten egg and pinch together.
- Continue until all the points of the star have been connected to the outer edge of the pastry.
- Brush with egg wash and place in the oven to bake for 20-25 minutes or until the pastry is golden and cooked through
- Remove from the oven and allow to cool for 5 minutes before slicing and serving.
