Toast the nuts in a pan without oil until golden brown, allow to cool slightly. Puree the walnuts, parsley, tangerine zest and juice, then season. Stir in the cream cheese.
Roll out the puff pastry, cover with the pesto, roll up from one of the long edges. Place the rolled dough on a baking tray lined with baking paper. Starting at the top and using scissors, make incisions in the roll at intervals of approx. 1 cm but do not cut all the way through. Shape the roll into a wreath. Push one slice inwards, the next slice outwards and leave the following slice in the middle. Repeat.
Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, serve lukewarm.