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For the Basil Pistachio Pesto:
- 1 pack @dorotgardens basil
- 8 cubes crushed garlic
- 1/4 cup roasted pistachios
- 1/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked pepper
For the Tomato Almond Pesto:
- 1 pack @dorotgardens basil
- 8 cubes crushed garlic
- 1 cup grape tomatoes
- 1/4 cup roasted almonds
- 1/4 cup Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 tsp capers
Recipe created for Cedar Market by: @Foodkidsandsleep
I don’t often have an excuse to use puff pastry dough made with butter, but it’s Shavuot, so we’re using @dufourpastrykitchens puff pastry dough. When I saw @fedbysab make a sweet version of this with jam & nuts, I immediately knew a savory version would be perfect for Shavout.
For this recipe, I made two kinds of pesto, but you can use jarred ones, or even a mix of jarred sauces if you aren’t in the mood to make from scratch. They bake up fast and make a great holiday or party appetizer!
Cooking Instructions
Add the ingredients from each of the pesto lists to your food processor, and blitz until emulsified. Tip: Don’t clean out the container, as it will just add to the next flavor.
Defrost the puff pastry dough per instructions on the box and unroll. Add the brie wheel to the center. Dollop on your pesto (in alternating patterns if using multiple), leaving a ring around the Brie. Brush the center with egg wash and lay a second puff pastry sheet on top. (You’ll need to stretch it a little, to make it fit on top). Lay it flat on top of the other (like a sandwich) and press the top to seal in the brie.
Slice the puff pastry into strips on an angle and twist. Brush the top with egg wash then bake in the oven at 375°F for roughly 20 minutes.
Let cool, then slice the top of the brie and dip your twists into the molten cheese & enjoy!
- 1 wheel of Brie or Camembert (I used @thecheeseguy)
- 2 sheets of @dufour puff pastry dough
- 1 egg whisked for egg wash
