Pesto flower

Ingredients for 1 servings:

• 600 g flour
• 300 ml water, lukewarm
• 1 cube of yeast
• ½ tsp sugar
• 2 tsp salt
• 50 ml oil
• 2 jars of pesto

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

A great idea that is quick to make, looks great and attracts everyone’s attention

Crumble the yeast into small pieces and dissolve in some of the lukewarm water. Knead the flour, remaining water, sugar, yeast water, salt, and oil into a yeast dough, cover, and let rest for half an hour. Then divide the yeast dough into three equal parts. Roll out the dough pieces into circles, ideally using a springform pan or a round cake stand to create a nice round shape. Then stack the dough pieces: Cover the first round piece of dough with plenty of pesto and place the next layer of dough on top. Cover with pesto again. If you like, use a different colored pesto. Place the last layer of dough on top. Cut the dough into 16 pieces – first quarter the circle, then quarter the quarters again. Leave one circle free in the middle so that the pieces are not loose, but connected to the center. Take two pieces in your hand and twist them outwards twice. Repeat this process with all the remaining pieces. Finally, you can tie the individual ends together to create beautiful leaves. Preheat oven to 190°C – 200°C (top/bottom heat) and bake for approximately 20 – 25 minutes. Tip: There’s a video on YouTube called “Pestoblume” that can be very helpful in preparing it.