Cheesy Pesto Braided Puffs Recipe

Introduction

These Cheesy Pesto Braided Puffs are a delightful and flavorful appetizer that combines the richness of mozzarella with vibrant basil and sun-dried tomato pestos. Perfectly golden and flaky, they are sure to impress at any gathering or as a savory snack.

Ingredients

• 340 g puff pastry
• 1 tbsp basil pesto
• 100 g mozzarella cheese
• 1 tbsp sun-dried tomato pesto
• 1 egg yolk
• 1 tbsp milk
• Sesame seeds

Instructions

1. Step 1: Preheat the oven to 190°C/375°F (fan) and line a baking tray with parchment paper.
2. Step 2: Roll out the puff pastry into a rectangle about 24 x 36 cm (9½ x 14¼ inches) and cut into 24 equal squares (approximately 6 x 6 cm or 2⅜ x 2⅜ inches each). Place one square on your work surface rotated as a diamond. Spread a little basil pesto in the center and sprinkle some mozzarella on top.
3. Step 3: Cover with another pastry square, offset slightly back from the upper edge in a diamond position. Spread a little sun-dried tomato pesto on this layer and sprinkle with mozzarella. Cover with a third pastry square, again stepping back slightly. Use a chopstick to press the layers firmly in the center, then add a little mozzarella on top.
4. Step 4: Fold the corner closest to you slightly upward to form a stable base. Bring the two side corners of the top layer toward the center. Gently stretch one corner of the second layer and fold it over the first layer, then repeat on the opposite side. Stretch a corner of the bottom layer and wrap it over the folded layers. Repeat with the final corner, ensuring the puff is tightly wrapped. Transfer the braided puffs to the prepared baking tray. Repeat this process with remaining ingredients.
5. Step 5: In a small bowl, whisk together the egg yolk and milk. Brush this egg wash over the braided puffs and sprinkle with sesame seeds. Bake for 15 to 20 minutes or until golden brown and puffed.
6. Step 6: Remove from oven and serve warm with your favorite dipping sauce.

Tips & Variations

• For a more intense flavor, use fresh homemade pesto or add some grated Parmesan cheese to the mozzarella layers.
• If sun-dried tomato pesto isn’t available, try mixing chopped sun-dried tomatoes with a little olive oil and garlic as a substitute.
• Brush with plain egg wash (egg yolk and water) if you prefer a less rich coating compared to egg yolk and milk.
• Add finely chopped fresh herbs like basil or oregano inside for extra freshness.
• Serve with a side of marinara or garlic aioli for dipping.

Storage

Store leftover braided puffs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 5–7 minutes to restore flakiness. They are best enjoyed warm and fresh but can also be frozen before baking. If freezing, bake directly from frozen adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works perfectly. Just thaw it completely in the refrigerator before rolling out and assembling the braided puffs.

Can I prepare these puffs in advance?

You can assemble the braided puffs and store them covered in the refrigerator for a few hours before baking. Let them come to room temperature for about 15 minutes before brushing with egg wash and baking.

Cheesy Pesto Braided Puffs Recipe

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4.7 from 143 reviews

Cheesy Pesto Braided Puffs are delightful, flaky pastries layered with vibrant basil and sun-dried tomato pestos and gooey mozzarella cheese. Perfect as a savory snack or appetizer, these braided puffs combine the richness of cheese with aromatic pesto flavors, all wrapped in golden, crisp puff pastry.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 24 braided puffs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Puff Pastry and Filling

• 340 g puff pastry
• 1 tbsp basil pesto
• 1 tbsp sun-dried tomato pesto
• 100 g mozzarella cheese

Egg Wash and Topping

• 1 egg yolk
• 1 tbsp milk
• Sesame seeds, for sprinkling

Instructions

1. Preheat Oven and Prepare Tray: Preheat your oven to 190°C/375°F (fan). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
2. Cut and Layer Pastry: Roll out the puff pastry into a rectangle roughly 24 x 36 cm (9½ x 14¼ inches). Cut it into 24 equal squares, each about 6 x 6 cm (2⅜ x 2⅜ inches). Place one square on your work surface turning it so it looks like a diamond shape. Spread a small spoonful of basil pesto in the center and sprinkle some mozzarella on top. Layer another square at a slight offset on the upper edge, spread sun-dried tomato pesto, add mozzarella, and then cover with a third pastry square, again slightly offset.
3. Secure and Add Cheese: Use a chopstick or similar tool to press the layered pastry squares firmly in the center to help keep them together. Add a little extra mozzarella on top of the secured center.
4. Braid the Pastry: Fold the corner closest to you slightly upward to form a stable base. Bring the two side corners of the top pastry towards the center. Gently stretch one corner from the second pastry layer and fold it over the first, then do the same with the opposite corner. Repeat with the bottom layer corners, stretching and wrapping each over the folds to create a tight braided puff. Carefully transfer the braided puff to the prepared baking sheet. Repeat this process with the remaining squares and fillings.
5. Apply Egg Wash and Bake: In a small bowl, whisk together the egg yolk and milk until well combined. Brush this egg wash generously over the surface of each braided puff for a golden finish. Sprinkle sesame seeds on top for added texture and flavor. Bake in the preheated oven for 15 to 20 minutes until golden brown and puffed up.
6. Serve: Remove from the oven and allow to cool slightly. Serve warm, ideally with a dipping sauce of your choice for a delicious appetizer or party snack.

Notes

• Make sure the puff pastry is cold while working to achieve the best puff and flaky texture.
• Use good quality pesto and fresh mozzarella for the best flavor.
• These puffs can be assembled ahead of time and kept in the fridge until ready to bake.
• For a dairy-free option, substitute mozzarella with a vegan cheese alternative.
• Store leftovers in an airtight container and reheat in an oven to retain crispiness.

Keywords: Cheesy Pesto Braided Puffs, puff pastry appetizers, mozzarella pesto snacks, Italian snacks, baked puff pastry, pesto cheese puffs