Sun-Dried Tomato Pesto Puff Pastries
Author: Andrea Giang
  • 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
  1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Set aside for now.
  2. 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.
  3. Use a fork to seal the edges of the puff pastries.
  4. 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.
  5. Set the puff pastries on the baking sheet. Bake for about 10 minutes until the tops have browned.
  6. Serve the sun-dried tomato pesto puff pastries warm.
Recipe by Ask Anna at