Pesto Puff Pastry Wreath
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![Preparation time]()
Prep time30 min![Cooking time]()
Cooking time20 min![Servings]()
PortionsPortions 6![Difficulty]()
DifficultyMedium
Ingredients
- 1/2 cup packed fresh basil, chopped
-
3 tablespoons melted Country Crock® Plant Butter Sticks with Olive Oil, divided
![olive oil butter sticks]()
- 1 garlic clove, minced
- 2 tablespoons pine nuts
- a pinch of kosher salt
- 2 puff pastry sheets, defrosted
- 1/4 cup minced drained sun-dried tomatoes in oil
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 425°F.
- Place basil, 2 tablespoons of the melted plant butter, garlic, pine nuts, and salt in a small food processor or blender and blend until finely chopped and smooth. Alternatively, mince all of the ingredients really well and whisk them together. Set aside.
- Roll out the puff pastry sheet on a floured piece of parchment paper to press out the seams. Stack the puff pastry and cut into a 10-inch circle, using a large bowl as a stencil. Cut a 3-inch circle out of the center using a round biscuit cutter or a 3-inch bowl to trace. Separate the sheets of puff pastry and set one aside. Place the other wreath of puff pastry on parchment paper on a baking sheet.
- Stir the pesto and if it’s too firm, soften it up for a few seconds in the microwave. Brush the pesto all over one wreath of puff pastry. Sprinkle with sun dried tomatoes.
- Place second wreath of puff pastry over the top and press it gently down.
- Use kitchen shears or a knife to cut 1-inch-wide slits from the outside edge to the center, leaving ½-1-inch connected in the center so you don’t cut all the way through. Repeat the way around the wreath. Carefully twist each strip two times to create a pattern.
- Brush remaining 1 tablespoon of melted plant butter over the top of the puff pastry.
- Bake for 15-20 minutes, until puff pastry is golden brown all over. Serve warm.
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