sweet or savori puff pastry twist ring (sun)

By á-51

Beth's Tarte Au Soleil (sun tart) Entertaining with Beth

Ingredients

• pack of puff pastry dough (132 grams of fat for the entire pack)
• Store bought or home mad pesto )for savori)
• sweet can be Nutella, cinnamon sugar or even cream cheese and raspberry jam

Preparation

Step 1

roll out dough smooth
take a round dinner plate and place it on dough to use as an edge to cut a round circle and do this with bot layers of dough. )I would assemble on cookie sheet with no edge and parch paper or underside of pan with an edge-easier to take off the pan when you are done baking it. Spread pesto or whatever in the entire center leaving about one inch from edge. Put layer of dough on top. This is made easier by draping the dough over a rolling pin as to lead to evenly over the dough. take a glass to make round imprint in center but not al the way through. cut pie like slices from the imprint down, leaving about and inch or so,so that it is still firmly attached to the center. take each strip and give it two full twists being careful not to rip it from center. If dough starts to get soft, freeze for a few minutes. Put in freezer to firm up before brushing entire top with egg wash. Sprinkle center with sesame seeds. bake at 400 for about 20 minutes-check and maybe add another 2 minutes until crispy
** if you cut this into 16 slices it will have about 9 grams of fat per twist with pesto filling in it