Here’s a super easy festive appetizer idea! A pull-apart puff pastry pie with pesto, styled as a pretty Christmas wreath. It makes a beautiful centerpiece for your holiday table that will wow all the guests.

I love the idea of having a pretty and festive-looking holiday table, but I have neither time nor patience to spend hours on intricate little Christmas-themed amuse-bouches.

In comes the store-bought puff pastry! They make such good pastries these days that I really find no reason to spend literally hours rolling out a homemade one. Second incomer: a jar of pesto! And we now have all the ingredients needed for the lovely pesto Christmas wreath! Well it does look better when you brush it with an egg yolk before baking but you can absolutely omit that part if you wish.

Puff pastry baking is also such a great idea for a kitchen activity with the kids. It is kind of magical, don’t you think? You can transform a piece of pastry into so many lovely treats in just a few moments.

This pesto Christmas wreath is a perfect example. It takes ridiculously little prep work. You do not have to be an expert cook at all, just follow a few simple steps. The result is absolutely gorgeous and also fun – who doesn’t love pull-apart bread sticks?

So here’s the recipe and instructions. Have fun preparing your next gathering! Or make one for yourself to enjoy as an after-school snack with the kids.

Pesto and Puff Pastry Christmas Wreath Recipe

Ingredients

• 2 round sheets of puff pastry
• 4-5 tbsps of pesto
• 1 egg yolk
• 1 tbsp water

Instructions

Lay one round of puff pastry on a parchment covered baking sheet.

Cut a 7-10 cm (3-4 in) round hole in the middle of the pastry.

Smear the pesto on the puff pastry circle leaving 0,5 cm (~0,25 in) free on both the inner and outer edges.

Beat the egg yolk with the tbsp of water.

Brush the pastry edges lightly with egg wash.

Place the second puff pastry round on top of the first and cut the same round hole in the center.

Press down on the edges to seal the circle.

Cut the pull-apart slices leaving intact the inner circle (the part where there is no pesto).

Turn the ribbons over themselves twice. Roll small balls with the leftover pastry and place them on the inner circle by 3 to create holly berries.

Brush the pie with egg-wash.

Bake at 200C/390F for about 20-25 minutes.

It is best enjoyed freshly baked and straight from the oven, but since you need all the preparations you can in the holiday rush, there is a trick for making it in advance. Do not bake it too much – lightly browned is perfect. Just before serving pop it in a 220C/425F oven for 3-5 minutes and you’ve got yourself a perfect hot and lovely Christmas wreath to amaze your guests with!

I hope you got some inspiration here. Don’t forget to follow me on Instagram for more holiday ideas and recipes.

If you need some smoothie inspiration you can grab my guide of 10 mood-boosting foods where you have five smoothie ideas to make your days a bit brighter!