Pesto Puff Pastry Wreath

Pesto Puff Pastry Wreath

This golden, flaky puff pastry wreath is filled with a vibrant cashew ricotta blended with fresh basil, parsley, pine nuts and garlic, then folded through tender spinach and rich sun-dried tomatoes. Baked until perfectly crisp and beautifully bronzed, it reveals swirls of creamy, herb packed filling in every slice. Elegant yet effortless, this plant-based showstopper is ideal for sharing whether served warm as a festive centrepiece, a crowd-pleasing appetiser, or a standout addition to any grazing table.

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Serves: 6

Ingredients:

Puff Pastry Wreath:

• 1 cup raw cashews, soaked in hot water for 10 minutes
• 1 cup fresh basil leaves
• ½ cup fresh parsley
• 3 tbsp pine nuts
• 1 clove garlic
• juice of half a lemon
• 1/3 cup soy milk, more if needed
• pinch of salt and pepper
• 3 large handfuls baby spinach, finely chopped
• ½ cup sun-dried tomatoes, finely chopped and well drained
• 2 sheet vegan square puff pastry, thawed but cold
• soy milk, for brushing

Preparations:

1. Preheat the oven to 200°C and line a large baking tray with baking paper. Drain the soaked cashews and place them in a food processor with the basil, parsley, pine nuts, garlic, lemon juice, water, salt and pepper. Blend until smooth but thick, similar to ricotta.


2. Transfer the cashew ricotta to a bowl and stir through the chopped spinach and sun-dried tomatoes until well combined.


3. Lay the square puff pastry on the prepared tray. Spoon half of the filling in a neat log along the edge closest to you, leaving a small border. Roll the pastry tightly to form a long log, seal the seam and turn seam-side down. Shape into a circle and press the ends together to form a wreath. Repeat for the other sheet of puff pastry.


4. Using sharp scissors or a knife, cut slits around the wreath every 2cm, cutting about three-quarters of the way through. Gently twist or pull each section outward so the filling is visible. Brush lightly with soy milk and bake for 30 to 35 minutes, or until golden, puffed and crisp.


5. Rest for 5 minutes before serving warm or at room temperature.

Watch the video: https://www.youtube.com/embed/9WboVKcUK-o

Source URL: https://chloeevegan.com/recipe/pesto-puff-pastry-wreath/

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