Savory Pesto Rose Kringle

I love the shape of the Kringle, one that resembles a ring with multiple layers peeking through. Usually made with a sweet filling I have already tried one version of a savory Kringle. But then I saw the rose Kringle and I knew I had to come up with another savory filling to try this lovely shape.

I decided on a pesto filling as it is thick and savory. In the last couple weeks I have had a problem sourcing basil, one of the main ingredients in pesto. The plant in the garden has dried up and I could not find any basil in the grocery store. So I had to find alternatives. I used roasted almonds, cherry tomatoes, mixed salad leaves and some garlic. The aroma was amazing and the taste awesome.

I made the pesto the night before and kept it refrigerated until I needed it. I had a little left over dough after I had made some bread. I used it to make this kringle.

You will need (for 1 large)
1 1/4 cups whole white wheat flour
3/4 cups all purpose flour
3/4 tsp. salt
1 tsp. Instant yeast
2 tbsp. olive oil
2 tbsp. water
1/2 cup milk

For the pesto
a large handful of mixed salad leaves
8-10 cherry tomatoes
1/4 cup almond slivers
1 tsp. cayenne pepper
2 pods garlic
salt and black pepper to taste
3 tbsp. olive oil

Sift the flours in a mixing bowl. Add the salt and yeast. Now add the wet ingredients and combine to form a soft dough. Knead well until it is elastic and smooth. Cover and keep aside until doubles in volume, about an hour and a half.

Meanwhile, heat the almond slivers in a pan until well roasted. Keep aside to cool. Add the cooled almonds and the other ingredients except the oil to a food processor and pulse until you have the fine desired consistency. I do not like it pureed so I leave very small chunks. Drizzle the oil over the pesto and pulse a few times. The pesto is ready. Keep aside until needed.

Preheat oven to 400 F. When the dough has risen transfer it to a flat, floured working surface. Using a rolling pin roll it into a long narrow rectangle. Spread the pesto all over the surface leaving an inch edge on all sides.

Fold in the edge on one of the long sides and continue rolling into a long roll. Using a sharp knife cut through the center along the length leaving the two sides attached at one end.

Now place one side over the other repeatedly to form a two strand braid.

Starting at one end roll the braid to form a rose. Elevate the center a little to give it more dimension. Transfer to a baking sheet covered with parchment paper. Bake for 20-22 minutes or until it is cooked through and brown.

Enjoy as a snack or a side with a meal.