Puff pastries filled with sun-dried tomatoes, pesto and mozzarella cheese. These sun-dried tomato pesto puff pastries are delicious, simple to make, and perfect as an on the go snack.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this week to share with you an amazing easy to make snack.
We’re counting down the days until it’s Mother’s Day. It’s hard to believe that in another month, it’s going to be officially summer. I don’t even think I had time to enjoy spring yet and already half the year is almost gone.
With Mother’s Day just days away, I thought I’d share with you a simple recipe that could be used as part of a savory breakfast or as a snack on the go.
We generally don’t do too much for Mother’s Day. Most of the time, my family is either going out for brunch or dinner or staying in and cooking fancier dishes. It just depends on if everyone has work or not.
For this recipe, I wanted to keep it a little simpler. That way if you’re a beginner in the kitchen, you can also make these easily. Just picture: puff pastries stuffed with sun-dried tomatoes, pesto, and shredded mozzarella cheese. It reminds me of a savory pop tart. Every bite is filled with tart sun-dried tomatoes, melted cheese, and refreshing pesto. Simple ingredients, simple steps, and a whole lot of flavors. <3
Preheat the oven to 400F. Line a baking sheet with parchment paper. Set aside for now.
Cut a puff pastry sheet into 8 equal rectangles. On four of the cut outs, spread pesto sauce, top with chopped sun-dried tomatoes and shredded mozzarella. You’ll want to overfill these since they flatten once cooked. Place the remaining puff pastry cut outs on top.
Use a fork to seal the edges of the puff pastries.
In a small bowl, whisk together egg and milk to create the eggwash. Use a pastry brush to brush the eggwash over the top of the puff pastries. This will help the pastries brown evenly. I find that if I don’t use an eggwash over any of my puff pastries or pie crusts, whatever it is that I’m making doesn’t brown very well.
Set the puff pastries on the baking sheet. Bake for about 10 minutes until the tops have browned.
Serve the sun-dried tomato pesto puff pastries warm.
Enjoy!
Andrea
- 1 sheet puff pastry, cut into 8
- 1 cup shredded mozzarella
- 1 cup chopped sun-dried tomatoes, drained
- ¼ cup pesto
- 1 large egg
- 1 tablespoon milk
- Chopped parsley
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Set aside for now.
- Cut a puff pastry sheet into 8 equal rectangles. On four of the cut outs, spread pesto sauce, top with chopped sun-dried tomatoes and shredded mozzarella. Place the remaining puff pastry cut outs on top.
- Use a fork to seal the edges of the puff pastries.
- In a small bowl, whisk together egg and milk to create the eggwash. Use a pastry brush to brush the eggwash over the top of the puff pastries. This will help the pastries brown evenly.
- Set the puff pastries on the baking sheet. Bake for about 10 minutes until the tops have browned.
- Serve the sun-dried tomato pesto puff pastries warm.
For another delicious pastry recipe, try Andrea’s Salted Caramel Apple Turnovers!
