Sun-dried tomato basil wreath
This glorious sun-dried tomato basil mozzarella pastry wreath is such a great appetizer for everything from Festive parties to Game Day feasting.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 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
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.