These pesto caprese puff pastries are the perfect, fresh, fun, and easy summer appetizer. Flaky puff pastry topped with bright homemade pesto, juicy Roma tomatoes, & fresh mozzarella then baked to golden brown perfection and drizzled with a balsamic glaze.
Pesto Caprese Puff Pastries
These pesto caprese puff pastries are my new go to appetizer or side dish! Heck, even dinner if you pair it with a good salad (like this cobb salad). Because they are so darn easy….and so darn delicious.
It’s buttery puff pastry topped with a quick homemade pesto, ripe, juicy Roma tomatoes, and fresh mozzarella then baked to flaky golden brown perfection.
The pesto adds bright garlic flavor. The tomatoes are slightly roasted in the oven, making them even juicier and sweeter. The fresh mozzarella gets melty and slightly caramelized. Plus, the baked puff pastry offers a beautiful flaky crunch.
This delicious, mouthwatering treat comes together in less than 30 minutes too! Magic!
Ingredient for Pesto Caprese Puff Pastries
There are only a few simple ingredients to these pesto caprese puff pastries:
- store-bought puff pastry (located in the freezer section)
- ripe roma tomatoes
- fresh mozzarella cheese
- homemade pesto/fresh basil
- egg wash
- garlic salt
- grated parmesan
- balsamic glaze (I used store-bought – I just look for one with real ingredients and that’s low in sugar).
How to make the homemade pesto
This is my first summer growing a herb garden, which means I’ve been making a lot of homemade pesto with all my basil. Pesto has become my new obsession. I use it in pasta, on pizza, or for dipping. It’s bright, fresh, and full of flavor. And there is nothing better than making it from scratch with fresh basil from your own garden!
The pesto is made from a few simple ingredients:
- basil, of course
- walnuts (pine nuts, pecans, or almonds work too)
- lemon juice
- olive oil
- parmesan cheese
In a food processor (I prefer to use a small one to ensure it blends well), I blend the nuts, garlic, salt and pepper until nuts and garlic are broken down. I prefer a lot of garlic, but use as much or as little as you want.
Next, add the basil and lemon juice and pulse until it’s combined with the garlic nut mixture. Slowly, drizzle in the olive oil and blend until it’s all combined.
Finally, fold in the grated parmesan cheese.
Preparing the Pesto Caprese Puff Pastries
First, remember to take the puff pastry out of the freezer about an hour before making these bites so they are easier to use. Once thawed, cut one sheet of puff pastry into 9 squares.
Top each square with a dollop of pesto, a slice of Roma tomato, and a piece of fresh mozzarella.
Take two opposite corners and fold them in so they touch. Pinch the corners to close. Repeat this with all the pastries.
Pop the pastries into the fridge for about 20 minutes so they can set. If you pop them in the oven right away, the puff pastry and cheese will ooze too much and it will not retain its shape.
Before baking, brush the pesto caprese puff pastries with an egg wash and sprinkle with garlic salt and grated parmesan.
Bake for 20-25 minutes at 400 degrees or until the pastries are golden brown and cooked through. Allow to cool slightly as they will set more and slightly harden as they cool. Finally, drizzle with the balsamic glaze.
Are these healthy?
I like to call these healthyish….what I mean by that is it’s a mix of healthy and indulgent. The puff pastry is a flaky, buttery dough which is a little more on the indulgent side.
But the homemade pesto and fresh tomatoes and mozzarella are wholesome, real ingredients that are on the healthy side. Together they create a tasty but feel good treat!
These pesto caprese puff pastries are the perfect appetizer or side dish. Quick and easy to make, made Wirth simple, fresh ingredients, and packed full of flavor.
If you these pesto caprese puff pastries please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Pesto Caprese Puff Pastries
- ¼ cup walnuts
- 1 cup fresh basil leaves
- 3 tablespoons lemon juice
- ½ tsp salt
- pinch pepper
- 3-4 cloves garlic
- ¼ cup olive oil
- ¼ cup grated parmesan cheese
Puff Pastry Bites
- 1 sheet of store-bought puff pastry
- 1/2-3/4 cup homemade pesto
- 2-3 roma tomatoes cut into 9 slices
- 9 one in slices of fresh mozzarella cut into same size as tomatoes
- 9 small basil leaves
- 2 tablespoons balsamic glaze
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk together the egg and splash of water. Set aside.
To make the homemade pesto, add the walnuts, salt, and garlic to the food processor and blend until it resembles a sand like consistency. Add in the basil and lemon juice and pulse until combined. Add in the olive oil and blend until smooth. Gently gold in the grated parmesan cheese.
Roll the pastry sheets out on a floured surface and cut into 9 squares. Dollop a spoonful of pesto onto each square. Then, top with a slice of Roma tomato and fresh mozzarella. Take 2 corners of the pastry and wrap up and over the mozerella and pinch puff pastry corners to enclose (see above photo). Transfer to the prepared baking sheet. Repeat with remaining squares. Once all of the pastries are made, pop them in the fridge for 20 minutes to set.
Remove the pastries from the fridge. Brush each pastry with the egg wash. Sprinkle each puff pastry with garlic salt and grated parmesan. Transfer to the oven and bake 20-25 minutes or until golden brown.
Allow to cool slightly. Drizzle with balsamic glaze, top with fresh basil, and sprinkle with parmesan. Also, if desired, dollop on more pesto.
Serve and enjoy!