Open the puff pastry sheets and spread the pesto on top.
Cream up the ricotta and spread it on top of the pesto.
Add some freshly ground pepper.
Roll the puff pastry into rolls then slice them in half using a knife or pizza cutter.
Prepare a round baking tin lined with baking paper and place a bowl on top with the desired circumference for your wreath. The bowl should be about 8 cm smaller than the baking tin. This will serve as a guide and make sure your wreath is perfectly round.
Twist each half of the puff pastry with the sliced part facing upwards creating a braid.
Using the bowl as a guide, place the braids on your baking tin until you get a round braid. Twist the ends together.
Allow the Pastizzi to defrost at room temperature before using.
Place one pasties on the outside of the braid and another one slightly higher on the inside to create your ‘leaves’
Keep using Pastizzi until you cover the whole circumference.
Make an egg-wash with one beaten egg and a couple of tablespoons of water and brush the Pastizzi.
Decorate the wreath with cherry tomatoes, walnuts and drizzle some sesame seeds.
Bake in a preheated 200°c oven for about 30 minutes or until the pastry starts getting dark brown.
Let it cool off for at least 10 minutes on a wire rack before serving.