Description
Delightful pesto caprese puff pastries combine Italian classic flavors in a crisp, flaky package. Golden pastry shells hold creamy mozzarella, fresh basil, and zesty pesto, offering you a quick Mediterranean-inspired appetizer.
Ingredients
Scale
- 1 sheet store-bought puff pastry
- 2–3 roma tomatoes
- 9 1-inch (2.5 cm) slices fresh mozzarella
- 1 cup (240 ml) fresh basil leaves
- 3–4 cloves garlic
- 3 tbsps lemon juice
- ¼ cup (60 ml) walnuts
- ¼ cup (25 g) grated parmesan cheese
- ¼ cup (60 ml) olive oil
- ½ tsp salt
- 1 pinch pepper
- 9 small basil leaves
- 2 tbsps balsamic glaze
Instructions
- Pesto Preparation: Pulverize walnuts, garlic, and salt in a food processor. Add basil and lemon juice, blending until fragrant. Gradually stream olive oil while processing, then fold in parmesan cheese to create a vibrant sauce.
- Pastry Foundation: Flour a surface and unfurl pastry sheet. Slice into nine uniform squares, creating a precise canvas for the culinary creation.
- Assembly Technique: Spread pesto on each pastry square. Layer Roma tomatoes and mozzarella strategically, then lift two diagonal corners towards the center, pinching to seal the delicate parcels.
- Chill and Prepare: Refrigerate assembled pastries for 20 minutes to firm the dough. Whisk egg with water for a glossy wash, then brush each pastry meticulously.
- Flavor Enhancement: Sprinkle garlic salt and additional parmesan across the surfaces, preparing for a golden transformation.
- Baking Perfection: Slide baking sheet into a preheated 400°F oven. Bake 22-25 minutes until pastries emerge as crisp, golden treasures with a perfectly flaky exterior.
- Finishing Touch: Allow pastries a brief rest. Drizzle with balsamic glaze, garnish with fresh basil leaves, and dust with extra parmesan. Serve immediately as an elegant appetizer or light meal.
Notes
- Chill Pastry Dough: Refrigerating the assembled pastries helps prevent butter from melting and ensures a perfectly flaky, crisp texture during baking.
- Slice Tomatoes Thinly: Use a sharp knife to create uniform, paper-thin tomato slices that will cook evenly and prevent soggy pastry bottoms.
- Control Moisture: Pat tomatoes dry with paper towels to remove excess liquid, preventing the delicate puff pastry from becoming soggy.
- Egg Wash Technique: Brush egg wash gently and evenly for a professional-looking golden-brown finish that adds a beautiful sheen to the pastries.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 220
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 10 mg