The flaky pastry pairs perfectly with fresh pesto.
It’s ideal for parties and entertaining.
You can easily customize the toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
puff pastry sheet, thawed prepared pesto egg, beaten grated parmesan cheese salt black pepper optional toppings such as cherry tomatoes or pine nuts
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the thawed puff pastry slightly on a lightly floured surface.
Spread a thin, even layer of pesto over the pastry, leaving a small border around the edges.
Sprinkle grated parmesan cheese over the pesto and lightly season with salt and black pepper if needed.
Cut the pastry into small squares, rectangles, or strips depending on your desired shape.
If making twists, fold or twist the strips gently to create a decorative look.
Place the pieces on the prepared baking sheet, spacing them slightly apart.
Brush the tops lightly with beaten egg for a golden finish.
Bake for 12–15 minutes, or until puffed and golden brown.
Let cool slightly before serving.
Servings and timing
Servings: 20–24 small appetizers
Prep time: 10 minutes Bake time: 12–15 minutes Total time: About 25 minutes
Variations
Add a slice of cherry tomato on top before baking.
Sprinkle with shredded mozzarella for extra cheesiness.
Include chopped sun-dried tomatoes for a deeper flavor.
Use red pepper flakes for a subtle kick.
Top with crumbled goat cheese after baking for a creamy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Avoid microwaving, as it may soften the pastry.
These appetizers are best enjoyed fresh but can be frozen after baking for up to 1 month. Reheat directly from frozen in the oven until warmed through.
FAQs
Can I use homemade pesto?
Yes, homemade pesto works beautifully and enhances the flavor.
Do I need to thaw puff pastry fully?
Thaw until pliable but still cold for best results.
Why didn’t my pastry puff properly?
Make sure the oven is fully preheated and the pastry is cold when it goes into the oven.
Can I prepare these ahead of time?
You can assemble them and refrigerate briefly before baking.
What shape works best?
Squares, pinwheels, or twisted strips all work well and are easy to handle.
Can I make them dairy-free?
Yes, use dairy-free pesto and skip the cheese topping.
How do I prevent soggy pastry?
Avoid spreading too much pesto and bake until fully golden.
Can I add meat toppings?
Yes, small pieces of prosciutto or cooked sausage can be added.
Are these served warm or cold?
They’re best served warm but are also delicious at room temperature.
Can I double the recipe?
Absolutely. Simply use additional pastry sheets and bake in batches if needed.
Conclusion
Puff Pastry Appetizer with Pesto is a quick and flavorful option for entertaining or snacking. With its crisp, golden layers and bold pesto flavor, this easy recipe brings elegance and convenience together in one irresistible bite. Perfect for any occasion, it’s a crowd-pleasing appetizer you’ll want to make again and again.
Puff Pastry Appetizer with Pesto is a quick and elegant party snack made with flaky, buttery puff pastry layered with vibrant basil pesto and baked until golden and crisp. This easy Puff Pastry Appetizer with Pesto recipe delivers bold flavor with minimal ingredients, making it perfect for entertaining, holidays, or casual gatherings.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:20–24 appetizers
Category:Appetizer
Method:Baking
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
1 puff pastry sheet, thawed
1/3 cup prepared pesto
1 egg, beaten
1/4 cup grated Parmesan cheese
Pinch of salt
Pinch of black pepper
Optional: halved cherry tomatoes, pine nuts, red pepper flakes
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly roll out thawed puff pastry on a floured surface.
Spread a thin, even layer of pesto over the pastry, leaving a small border.
Sprinkle Parmesan evenly over the pesto and season lightly with salt and pepper if needed.
Cut pastry into small squares, rectangles, or strips.
For twists, gently twist strips to create a decorative shape.
Arrange pieces on prepared baking sheet, spacing slightly apart.
Brush tops lightly with beaten egg.
Bake for 12–15 minutes, until puffed and golden brown.
Cool slightly before serving.
Notes
Keep puff pastry cold for best puff and flakiness.
Avoid overloading with pesto to prevent soggy pastry.
For extra flavor, sprinkle pine nuts or red pepper flakes before baking.
