Aperitif wreath

Total time: 1hr
Preparation Time: 30m

For 8 people

Nutritional Information

Contains 261 Kcal, 5g Protein, 14g Carbohydrates, 20g Fat


  • Pesto
  • 80 g walnut kernels
  • 1 clementines, rinsed, dabbed dry; use grated zest and 2 tbsp of juice
  • 0.25 tsp salt
  • 1 bunch parsley, roughly chopped
  • a little Tasmanian mountain 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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  • Pesto

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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