This puff pastry pesto wreath is the perfect easy appetizer for your Christmas party. This delicious puff pastry Christmas wreath looks fancy, but it's quick and takes only 10 minutes to put together.
Click here to pin this puff pastry wreath recipe!
In fact, this puff pastry wreath is SO easy to make that I made it three times in one week! Each for a different party. And, at every party the guests loved it.
One person stated, "This is the prettiest appetizer I've ever seen!" Thank you, Lauren!
Puff Pastry Sheets
Lauren said she found round puff pastry dough at her store, but I could only find the rectangle sheets by Pepperidge Farm. Here's a tip: Each box has a coupon for 55 cents off the next box. 🙂 You only need one box (2 sheets) but if you plan to make this pesto wreath more than once, like me, then make sure you wait for that coupon!
Puff Pastry Filling
To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance. There are many other options to create a delicious filling, but this is easy and screams Christmas with it's colors!
How to make a Christmas wreath from puff pastry
After you cut the first sheet of dough into a circle, use a cup to cut a hole out of the center. Spread the pesto over the dough and sprinkle with the roasted red peppers. Unroll the other puff pastry sheet and shape the same way with another hole cut in the center. Place it over top the pesto lined dough.
Use a knife to slice around the wreath, making sure to leave the center intact. Then, use two fingers to twist each slice 3-4 times to the right to create the leaves of the wreath. Bake for 15 minutes then finish with a sprinkle of Parmesan cheese and coarse salt.
I use my round baking stone for this recipe because it can easily slide off onto a prettier serving platter since it is not rimmed. But, you can use a large rectangle baking sheet lined with parchment paper or a silicone liner. Both ways are directed in the recipe below.
Puff Pastry Pesto Wreath
Ingredients
- 2 sheets frozen puff pastry thawed
- 3 tablespoons pesto
- 1 roasted red pepper from a jar drained, patted dry and diced
- 2 tablespoons grated Parmesan cheese
- coarse salt to taste
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper or silicone liner. (Or I use a round baking stone without a liner.)
- Unroll one sheet of pastry dough on a floured surface or pastry mat. Use a rolling pin to roll to a 12 to 14 inch square. Use a sharp knife to shape into about a 12-inch circle. Cut out a 3-4 inch hole in the center with an upside down cup. Transfer the dough to a baking sheet.
- Spread pesto evenly over the circle dough then sprinkle evenly with the roasted red pepper.
- Unroll the other pastry sheet and shape the same as the first one. Place it over top the dough on the baking sheet. Use a sharp knife to cut 1 to 2-inch slices, leaving the center intact. With your fingers, twist each strip 2 to 3 times to the right, working your way around the entire wreath.
- Bake 15 minutes until golden brown. Sprinkle with Parmesan cheese and coarse salt.
- Optional: Create a bow out of any extra roasted red pepper.
Notes
Nutrition
Pin this puff pastry Christmas wreath.
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