Go Back
–+ servings
Pesto Caprese Puff Pastries

Irresistible Pesto Caprese Puff Pastries in 30 Minutes

Delicious Pesto Caprese Puff Pastries combining fresh basil, tomatoes, and mozzarella in a flaky pastry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 20 minutes
Total Time 55 minutes
Servings: 9 pastries
Course: Appetizers
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 1 cup Walnuts Adds a crunchy texture and nutty flavor; substitute with pine nuts for a twist.
  • 2 cups Fresh Basil Leaves Provides that essential fragrant note for pesto; never use dried basil.
  • 1 tablespoon Lemon Juice Balances flavors and adds brightness; you can swap out for lime juice if needed.
  • 1 teaspoon Salt Enhances all flavors; feel free to adjust based on personal preference.
  • 1 teaspoon Pepper Add a slight kick; freshly cracked pepper works best for flavor.
  • 2 cloves Garlic Delivers an aromatic richness; adjust quantity based on your love for garlic.
  • ½ cup Olive Oil Acts as a binding agent for pesto; high-quality is key for the best results.
  • ⅓ cup Grated Parmesan Cheese Adds depth; can be replaced with nutritional yeast for a dairy-free version.
For the Pastries
  • 1 sheet Store-bought Puff Pastry Provides a flaky base; ensure it's fully thawed for smooth handling.
  • 3 medium Roma Tomatoes Juicy and sweet; holds its shape better than other varieties during baking.
  • 8 ounces Fresh Mozzarella Melts beautifully and adds creaminess; substitute with goat cheese for a different flavor.
  • Small Basil Leaves Optional garnish for an extra touch of freshness.
For Finishing Touches
  • ¼ cup Balsamic Glaze Adds a sweet and tangy finish; store-bought is convenient, but homemade adds a special touch.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Food processor
  • Sharp Knife
  • Plastic Wrap

Method
 

Make the Pastries
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a food processor, combine walnuts, salt, and garlic and pulse until sandy texture. Add basil leaves and lemon juice, blending briefly. Gradually pour in olive oil while blending until smooth, then mix in parmesan until incorporated.
  3. Roll out the thawed puff pastry on a floured surface and cut into 9 equal squares, about 4 inches wide.
  4. Spoon pesto onto each pastry square, top with a slice of tomato and a piece of mozzarella, fold corners over the filling, and pinch to seal.
  5. Place pastries on the baking sheet, cover with plastic wrap, and refrigerate for 20 minutes.
  6. Brush with egg wash, sprinkle with garlic salt and Parmesan, and bake for 20-25 minutes until puffed and golden.
  7. Remove from oven, cool slightly, drizzle with balsamic glaze, garnish with basil leaves, and serve.

Nutrition

Serving: 1pastryCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and do not skip the chilling step for optimal texture.

Tried this recipe?

Let us know how it was!