Salmon and camembert sunflower: a delicious idea for your holiday's dinners

With this beautiful and tasty sunflower you will impress everyone for dinner!

INGREDIENTS:
Round shape of Brie
2 rolls of puff pastry
Pesto to taste
200g of salmon
150g of ricotta
Sesame seeds to taste

METHOD
1. Mix the ricotta and 2-3 tablespoons of pesto to form a smooth and creamy mixture.
2. Spread the mixture on the first roll of puff pastry, covering the whole surface well.
3. Add the whole camembert to the center.
4. Add the salmon around the camembert filling all the puff pastry.
5. Now cover with the second roll of puff pastry. Arrange it carefully closing the edges on the cheese shape.
6. Start with the cuts: starting from the outer edges of the cheese cut first 4 cuts and cut each half and then again its half. You will need to get portions of equal size.
7. Roll the rays obtained two by two, turning a couple of times outwards and closing them together once you get to the tip.
8. Brush the sunflower with egg yolk and, if you like, add sesame.
9. Inforna a 190°per 25 minuti
10. Gently cut the surface that covers the camembert and you will have a super cheesy and delicious fondue. You just have to dip the rays and taste it!
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