Aperitif wreath

Total: 1 hr | Active: 30 min.
Nutritional value / 100 g: 261 kcal
, Fat: 20 g
, Carbohydrate: 14 g
, Protein: 5 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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80 g walnut kernels
1 clementine, rinsed, dabbed dry; use grated zest and 2 tbsp of juice
1 bunch parsley, roughly chopped
¼ tsp salt
a little Tasmanian pepper
125 g plain organic cream cheese

Aperitif flower

1 puff pastry dough, rolled into a rectangle (approx. 25 x 40 g)
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How it's done

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Toast the nuts in a pan without oil until golden brown, allow to cool slightly. Puree the walnuts, parsley, tangerine zest and juice, then season. Stir in the cream cheese.

Aperitif flower

Roll out the puff pastry, cover with the pesto, roll up from one of the long edges. Place the rolled dough on a baking tray lined with baking paper. Starting at the top and using scissors, make incisions in the roll at intervals of approx. 1 cm but do not cut all the way through. Shape the roll into a wreath. Push one slice inwards, the next slice outwards and leave the following slice in the middle. Repeat.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, serve lukewarm.

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