Description
Flaky, buttery puff pastry swirls filled with vibrant basil pesto and a gooey blend of mozzarella and Parmesan cheeses, perfect for brunch, snacks, or entertaining.
Ingredients
Scale
- 2 puff pastry sheets, thawed but cold
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- Flour for dusting
- Pinch of black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a small bowl, mix the shredded mozzarella and Parmesan cheese together. Set the pesto aside.
- Dust a clean work surface with flour and lay out the puff pastry sheet.
- Spread a thin, even layer of pesto over the pastry, leaving a small border. Sprinkle the cheese mixture evenly over the top. Roll the pastry tightly into a log and chill in the fridge for 15 minutes.
- Slice the chilled log into 1-inch rounds. Arrange them cut-side up on the prepared tray. Brush each with beaten egg.
- Bake for 18–20 minutes, or until puffed and golden brown.
- Let cool slightly on the tray before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use cold puff pastry to ensure flaky layers.
- Do not overfill to avoid soggy bottoms or leakage.
- Chilling before slicing makes cleaner cuts.
- Freeze the rolled logs to bake fresh later.
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 0.8g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 25mg
Keywords: cheesy pesto buns, puff pastry appetizer, vegetarian snacks, easy party food, savory puff pastry