|package puff pastry, 2 sheets
|Pastene Minced Garlic
|Pastene Grated Parmesan Cheese
|Pastene Basil Pesto Sauce
|Pastene Sun Dried Tomatoes, Julienne Cut
|Pastene Pignoli, Pine Nuts
- Preheat the oven to 375°F with a rack in the middle of the oven.
- Unfold the puff pastry sheets onto parchment paper and gently use a rolling pin to roll each one out to measures 10.5-11 inches on both sides.
- Flip a 10” bowl on top of one of the puff pastry sheets and cut around it with a paring knife; repeat with the other puff pastry sheet so that you have two even 10” circles and set them both aside.
- In a medium mixing bowl, thoroughly blend the ricotta cheese, shredded mozzarella, minced garlic, grated parmesan and salt.
- On top of one of the puff pastry sheets, spread a base layer of pesto. Next, spread out the cheese mixture. On top of the cheese mixture, evenly distribute the sun-dried tomatoes and pignoli (pine nuts).
- Layer the second puff pastry sheet on top of the prepared bottom layer.
- Place a 2” bowl upside down in the center of the puff pastry. Starting at the small bowl and going outward towards the edge, cut 16 slices evenly distributed around the puff pastry. It’s helpful to cut the circle in quarters first, then eights, and then sixteenths so that your slices are even in size. Remove the small bowl.
- Grab two strips that are next to one another, twist them both outwardly two times and then gently pinch the ends together. Repeat with the remaining strips in pairs, so that you end up with eight points of a star.
- In a small mixing bowl, whisk together the egg with 1 Tbsp of water or milk. Using a pastry brush, gently coat the top surface of the puff pastry star.
- Slide a baking sheet under parchment paper/star bread and place on the middle rack of the oven. Bake for 20-25 minutes and golden brown on top. Let it rest for a few minutes and serve warm.