Enjoy a glass of champagne and puff pastry star with pesto.
Preparation 15 minutes
Baking 30 minutes - Preheat oven to 200 degrees (180° convection).
Baking 30 minutes - Preheat oven to 200 degrees (180° convection).
2 round puff pastries
2 jars of red pesto
1 tub of ricotta
1 egg yolk mixed with one tablespoon of water
2 jars of red pesto
1 tub of ricotta
1 egg yolk mixed with one tablespoon of water
Preparation
1. Preheat the oven to 180°.
2. Spread the ricotta on one puff pastry, leaving about a 2 cm border all around.
3. Spread the red pesto over the area covered with ricotta.
4. Cover the first puff pastry with the second and press the edges together to seal the border.
5. Place a small glass in the center of the dough to secure it. Cut from the glass to the edge of the dough to create 16 triangular pieces or quiche sections. Take each quiche section one by one at the top edge and twist it to create a type of cord (torsade). Bring the tips of two adjacent cords together in pairs and connect the tips by pressing them together. Remove the glass in the center.
6. Brush the star with the egg yolk-water mixture.
7. Bake the star for 30 minutes and check with the tip of a knife to see if it is baked through.
2. Spread the ricotta on one puff pastry, leaving about a 2 cm border all around.
3. Spread the red pesto over the area covered with ricotta.
4. Cover the first puff pastry with the second and press the edges together to seal the border.
5. Place a small glass in the center of the dough to secure it. Cut from the glass to the edge of the dough to create 16 triangular pieces or quiche sections. Take each quiche section one by one at the top edge and twist it to create a type of cord (torsade). Bring the tips of two adjacent cords together in pairs and connect the tips by pressing them together. Remove the glass in the center.
6. Brush the star with the egg yolk-water mixture.
7. Bake the star for 30 minutes and check with the tip of a knife to see if it is baked through.
Have fun and bon appétit!
