Puff Pastry Christmas Wreath

Ingredients

• ready-rolled puff pastry sheet — 375g
• green basil pesto (jarred) — 100g
• mozzarella cheese (grated) — 150g
• sun-dried tomatoes in oil (drained and chopped) — 80g
• free-range egg (beaten) — 1 medium
• pine nuts — 20g

Method

1. 1

   Preheat your oven to 200C/180C fan/gas mark 6 and line a large baking tray with parchment.

2. 2

   Unroll the puff pastry sheet and spread the basil pesto evenly over the surface, leaving a 1cm border at the edges.

3. 3

   Sprinkle the grated mozzarella and chopped sun-dried tomatoes over the pesto layer.

4. 4

   Roll the pastry up into a tight log starting from one of the long edges, then pinch the seam to seal.

5. 5

   Using a sharp knife, cut the log into 8-10 equal rounds.

6. 6

   Arrange the rounds in a circle on the baking tray, overlapping them slightly to form a wreath shape.

7. 7

   Brush the tops of the pastry with the beaten egg and scatter the pine nuts over the top.

8. 8

   Bake for 20-25 minutes until the pastry is puffed, golden brown, and the cheese is bubbling.

9. 9

   Remove from the oven and allow to cool for 5 minutes before serving warm.