These Savory Pesto-Stuffed Mini Puff Pastries are a deliciously elegant appetizer that will impress any guest. The flaky, golden-brown puff pastry encases a vibrant filling of fresh basil pesto, cheese, and walnuts, creating a burst of flavor in every bite.
The simplicity of the recipe makes it easy to whip up, yet the presentation is perfect for gatherings or special occasions. Whether served warm out of the oven or at room temperature, these mini delights are sure to be a crowd-pleaser!
Ingredients
INGREDIENTS
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed
- 1 cup basil pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped walnuts
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry sheets on a lightly floured surface to smooth out any creases.
- Cut the pastry into 3-inch squares.
- In a bowl, combine the pesto, mozzarella cheese, chopped walnuts, salt, and pepper.
- Place a teaspoon of the pesto mixture in the center of each pastry square.
- Fold the corners of the pastries to the center and pinch to seal, forming a pocket.
- Brush the tops with the beaten egg to give them a golden color while baking.
- Place the pastries on a parchment-lined baking sheet and bake for 20-25 minutes or until puffed and golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
Tip: You can make these ahead of time and freeze them before baking. Just add extra baking time if baking from frozen.
For an even richer flavor, try adding some grated Parmesan cheese to the pesto. If you’re looking for a vegan option, substitute the cheese with nutritional yeast and use vegan puff pastry.
To store any leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain the crispiness. These pastries can also be frozen before baking; just bake them straight from the freezer, adding a few extra minutes to the baking time.
