VJ Cooks' Pastry Wreaths 2 Ways
From Woolworths New Zealand
VJ Cooks' Pastry Wreaths 2 Ways
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
From Woolworths New Zealand
Ingredients
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2 Sheets puff pastry, thawed
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2 Eggs, whisked
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3 Bacon rashers
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100 g Cream cheese, softened
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25 g Basil pesto (can use basil pesto dip)
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25 g Sundried tomatoes, finely chopped
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1-2 Sprigs fresh rosemary, finely chopped
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100 g Countdown Choc Hazelnut Spread
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100 g Strawberries, sliced
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1 tsp Sugar
Bacon and Pesto
Strawberry and Chocolate
Directions
Pesto and Bacon
- Preheat the oven to 180°C, fan bake.
- Place a large piece of baking paper on the bench then place the sheet of puff pastry on top.
- Take a small bowl and press it down in the centre of the pastry to make the inner circle of the wreath. Remove the bowl, then without cutting all the way through the pastry, slice quarters through the inner circle so you end up with 4 quarters. Slice diagonally through the quarters, so you end up with 8 pieces (as if slicing a pizza).
- Place a large bowl on top of the pastry to make the outer circle of the wreath. Cut around the edges of the bowl, and remove excess pastry from the edges.
- Add the cream cheese, pesto and sundried tomatoes to a bowl and mix together until smooth.
- Slice bacon into bite sized pieces then cook in a frying pan until starting to crisp up. Remove from the pan and add to a plate lined with a paper towel.
- Spread the cream cheese mixture over the pastry wreath. Scatter the cooked bacon pieces and rosemary on top.
- Now take one slice of pastry from the centre, fold over the top of the filling and connect in with the edge of the wreath. Press down to seal. Repeat until the wreath is fully formed, then brush the pastry with the whisked egg.
- Place the wreath and baking paper on a tray then bake for 20-25 minutes until golden and cooked through.
- Remove from the oven and allow to rest for 5 minutes before cutting into pieces.
Strawberry and Chocolate
- Follow steps 1-4 above.
- Once you have your wreath shape, spread the Choc Hazelnut Spread over the pastry and then layer the sliced strawberries on top.
- Fold your wreath shape as above.
- Once ready to bake, brush the pastry with the whisked egg and sprinkle over the pinch of sugar.
- Place the wreath and baking paper on a tray then bake for 20-25 minutes until golden and cooked through.
- Remove from the oven and allow to rest for 5 minutes before cutting into pieces.
Recipe Note
You can use basil pesto dip