SUN-Dried Tomato Parmesan Wheel is puff pastry stuffed with sun-dried tomato and parmesan braided together for a delicious addition to jazz up a dip and/or a cheeseboard.
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4 – 8
Yield: 12-inch stuffed pastry
Heat oven to 375º F.
Roll the first package of puffed pastry out on a large piece of parchment paper into a 12-inch circle; use a 12-inch plate and a pizza cutter to run along the edge to create a clean cut. Repeat with the second package of dough. Set one aside until ready to assemble.
Leaving the first round on the parchment paper, place on a baking sheet.
Spread with sun-dried tomato pesto and sprinkle with about 1 cup of Frigo® Shredded Parmesan Cheese leaving a half-inch edge. Dab edges with water, and place the second round on top. Set a small bowl upside down in the middle. Being careful not to cut through parchment paper, start cutting at the edge of the bowl and cut away from the bowl to the outer edge. Start by cutting in quarters and then cut quarters in half and continue cutting sections in half until there are 32 strips that look like the “rays” of a pastry sun.
Remove bowl from the center. Place finger near the center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Pinch the ends of the twisted rays together so each just touches the ray beside the other. Beat egg yolk with 1 teaspoon water, brush it over the pastry, and sprinkle with the remaining Frigo® Shredded Parmesan Cheese.
Bake for 30 minutes or until golden brown.
Remove from oven, let cool on baking sheet for 10 minutes, and then transfer to a serving platter. Tear off “rays” of the SUN-Dried Tomato Parmesan Wheel and serve with Grilled Feta Cheese Dip.