Can I use homemade puff pastry instead of frozen?

Yes, but store-bought puff pastry works beautifully for this recipe and saves time without sacrificing texture.

What other fillings can I use besides pesto?

Try sun-dried tomato spread, olive tapenade, or even caramelized onion and goat cheese for different flavor profiles.

Can I make this into a dessert version?

Absolutely! Replace the pesto with raspberry or apricot jam and a sprinkle of chopped rosemary or nuts. Dust with powdered sugar after baking.

How long will leftovers last?

Store any leftover pieces in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for 5–7 minutes until warm and crisp again.

Can I freeze the baked wreath?

Yes. Allow it to cool completely, wrap tightly in foil, and freeze for up to one month. Reheat directly from frozen in a 325°F oven for about 10–12 minutes.

Puff Pastry Pesto Twists Wreath: A Festive, Flaky Holiday Favorite

Name: Puff Pastry Pesto Twists Wreath: A Festive, Flaky Holiday Favorite
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Holiday
Ingredients: All-purpose flour, for dusting work surface; 1 (17.3-oz.) package frozen puff pastry, thawed; 1/4 cup homemade or store-bought pesto; 1 large egg, beaten with 1 Tablespoon water; Grated Parmesan cheese, for serving; Marinara sauce, for serving

Description

A festive 3-ingredient appetizer, this Puff Pastry Pesto Twists Wreath is flaky, golden, and perfect for holiday gatherings.

Ingredients

Scale

All-purpose flour, for dusting work surface

1 (17.3-oz.) package frozen puff pastry, thawed

1/4 cup homemade or store-bought pesto

1 large egg, beaten with 1 Tablespoon water

Grated Parmesan cheese, for serving

Marinara sauce, for serving

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Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Lightly flour your work surface then unfold both sheets of puff pastry. Roll each into a 10-inch square.

3. Cut each pastry sheet into a 10-inch circle. Use a bowl to trace. Then cut out a 4-inch circle from the center of each.

4. Place one circle on the baking sheet. Spread pesto evenly, leaving a 1/4-inch border. Top with the second pastry circle.

5. Cut small circles from the extra dough to create holly berries.

6. Brush the top with egg wash. Cut 1-inch strips into the wreath, leaving the center intact.

7. Twist each strip 2–3 times in the same direction. Attach holly berries around the wreath.

8. Bake for 20–25 minutes or until golden brown and puffed.

9. Cool slightly, sprinkle with Parmesan, and serve with marinara.

Notes

Make ahead tip: Assemble up to 24 hours in advance and refrigerate before baking.

Reheat leftovers in a 250°F oven for 5–8 minutes for best texture.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Holiday

Nutrition

Serving Size: 1 piece
Calories: 537
Sugar: 1g
Sodium: 438mg
Fat: 38g
Saturated Fat: 10g
Unsaturated Fat: 23g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 1g
Protein: 11g
Cholesterol: 35mg