Dandelion Pesto Twists with Baked Camembert
Servings 4 servings
Ingredients
- 2 sheets puff pastry thawed
- ¼ cup Dandelion Pesto *see note
- 1 egg beaten
- 125 g whole Camembert cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Unroll one sheet of puff pastry. Lightly dust with flour and roll the pastry to make it an inch larger in diameter.
- Cut a large circle out of the puff pastry. I use a large lid that just fits the pastry sheet as a guide. Transfer the pastry circle to the baking sheet. Repeat with the second sheet of puff pastry.
- Spread an even layer of pesto across the pastry circle on the pan leaving a small border around the edge. Place the second circle on top to cover the pesto. Mark out a circle in the middle the same size as the camembert, using a large glass or circle cutter to make an indent on the top of the pastry.
- Use kitchen shears to cut strips into the pastry stopping when you reach the marked centre. Make sixteen strips, cutting it first into quarters and then cutting each quarter into 4 strips.
- To shape the twists, pick up each strip and gently twist it two times. Place the twist down and adjust the edge so that it lies flat. Repeat with all the strips. Brush the top of the pastry, including the middle and the exposed pastry on each twist, with the egg wash.
- Bake the pesto puff pastry twists for 20 to 25 minutes until golden brown. Cut a crosshatch pattern through the rind on top of the camembert. Place the camembert in a small baking dish or on a baking sheet. Place in the oven about 15 mintues after the pastry went in. Bake until the cheese is melted.
- When the twists are golden brown, remove from the oven and slide onto the counter. Use a circle cutter or paring knife to cut out the marked circle in the middle of the pastry. This might cause the twists to separate but you can arrange them back in a circle on the serving platter.
- Slide the twists onto a serving platter. Place the baked camembert in the middle of the twists. The middle piece can be cut up and served as well. Enjoy!
Notes
*See Ingredient notes for my Dandelion Pesto recipe. Alternatively, substitute with any kind of pesto you prefer.