Ingredients
Scale
- 1 sheet puff pastry, thawed but cold
- 1/4 cup thick basil pesto
- 1 cup low-moisture mozzarella or well-drained fresh mozzarella, shredded or diced
- 1 cup cherry or grape tomatoes, halved or quartered
- 1 large egg whisked with a splash of water (for egg wash)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Step 1: Prepare Oven and Pastry – Heat oven to 400°F and line a baking sheet with parchment paper. Unfold puff pastry and cut into equal squares, keeping the dough cold.
- Step 2: Score Edges – Lightly score a border around each pastry piece without cutting all the way through to create a raised crust.
- Step 3: Add Pesto and Toppings – Spread a thin layer of pesto inside the border, then top with mozzarella, tomatoes, salt, and pepper.
- Step 4: Brush and Bake – Brush the pastry borders with the egg wash, then bake for 15 to 20 minutes until puffed and golden brown.
- Step 5: Finish and Rest – Let pastries cool for a few minutes, then garnish with fresh basil leaves and optional grated Parmesan before serving.
- Step 6: Serve Warm – Serve warm or at room temperature alongside your favorite appetizers or salads.
Notes
Ensure your puff pastry stays cold during assembly for the best flaky rise. Pat tomatoes dry and drain fresh mozzarella to prevent a soggy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: pesto caprese puff pastries, puff pastry appetizer, caprese bites, pesto recipe