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Wild Garlic Spinach Pesto Wreaths

Dish Appetizer, Main Course
Prep Time 15 Minuten
Cook Time 15 Minuten
Resting Dough/Baking 1 Stunde 30 Minuten
Total Time 30 Minuten
Servings 2 Wreaths
Author Gloria Corazon Sommer

Ingredients

Pesto

  • 15 gr Wild Garlic
  • 20 gr. Spinach
  • 10 gr. Basil
  • 25 gr. Walnuts
  • 2 Tbsp. Olive Oil
  • 1 Glove Garlic
  • 1 Tsp. Agave nectar
  • 20 gr. Parmesan cheese grated
  • 50 gr. Mozarella grated
  • 1 Pinch Salt
  • 1 Pinch Pepper

Yeast Dough

  • 250 gr. Spelt Flour
  • 0.5 Dice Fresh Yeast
  • 125 ml Lukewarm Water
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Tbsp. Olive Oil

Instructions

Yeast Dough

  1. For the yeast dough dissolve the yeast in water, then together with the flour, salt, olive oil in a bowl and mix together. Knead either with a Kitchen Aid or by hand to a smooth dough and let it rise for an hour in a warm place.

Pesto

  1. For the topping, put all the ingredients up to and including garlic and half of the walnut kernels in a blender and mix finely. Finely chop the other half of the walnut kernels.

  2. Season with salt, pepper and parmesan.

  3. Cut the dough in half and roll out into two rectangles about 25-30x15cm. Spread with the bear's garlic spinach pesto (leave 1cm free from the edge) and cover with the grated mozzarella cheese and walnut kernels.

  4. Now carefully roll up the dough and halve lengthwise with a knife in the middle. Then braid the two strands (bear's garlic spinach pesto pointing upwards) together to form a plait and form a wreath. Place on a baking tray and let rest for a while.

  5. Brush with an egg yolk or cream and bake in the preheated oven at 180 or 160 degrees circulating air for 30-40 min. on the middle shelf.