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Cheesy Pesto Braided Puffs Recipe

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★★★★★

4.8 from 124 reviews

These Cheesy Pesto Braided Puffs are delightful flaky puff pastry squares layered with vibrant basil and sun-dried tomato pesto, mozzarella cheese, and braided into elegant bites. Baked to a golden crisp, they make a perfect appetizer or snack, bursting with rich flavors and a beautifully textured crust.

Ingredients

Scale

Puff Pastry Layer

  • 340 g puff pastry
  • 1 tbsp basil pesto
  • 1 tbsp sun-dried tomato pesto
  • 100 g mozzarella cheese

Egg Wash & Topping

  • 1 egg yolk
  • 1 tbsp milk
  • Sesame seeds, for sprinkling

Instructions

  1. Preheat and Prepare: Preheat your oven to 190°C (375°F) fan-assisted and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cut and Layer Pastry: Roll out the puff pastry on a lightly floured surface into a 24 x 36 cm (9½ x 14¼ inches) rectangle. Cut into 24 equal squares approximately 6 x 6 cm (2⅜ x 2⅜ inches). Place one square diamond-shaped on your work surface, spread a small amount of basil pesto in the center and sprinkle some mozzarella cheese. Layer a second square slightly offset on top, spread sun-dried tomato pesto and sprinkle mozzarella, then cover with a third square also slightly offset. Use a chopstick to press firmly in the center to secure layers and sprinkle a bit more mozzarella on top.
  3. Create the Braided Puff: Fold the corner closest to you upwards to form a stable base. Fold the two side corners of the top layer towards the center. Gently stretch and fold one corner of the second layer over the first fold, then do the same with the opposite corner. Finally, stretch and fold the remaining corners of the bottom layer tightly over all folds to create a neat braided puff. Transfer to the prepared baking tray. Repeat with remaining pastry and fillings.
  4. Apply Egg Wash and Bake: In a small bowl, combine the egg yolk and milk to make an egg wash. Brush the tops of the braided puffs with the egg wash and sprinkle sesame seeds evenly over each. Bake in the preheated oven for 15 to 20 minutes, or until golden brown and puffed up beautifully.
  5. Serve: Remove from oven and allow to cool slightly. Serve warm alongside your favorite dipping sauce for a delicious appetizer or snack.

Notes

  • Make sure your puff pastry is well chilled before rolling for best results.
  • If you don’t have sun-dried tomato pesto, you can substitute with a tomato jam or tapenade.
  • Use fresh mozzarella for melting; shredded mozzarella can be used but may affect texture slightly.
  • To make the braiding easier, work quickly so the pastry doesn’t warm up and become difficult to handle.
  • These puffs can be prepared ahead, refrigerated, and baked just before serving.

Keywords: puff pastry, pesto, cheesy puffs, appetizer, snack, baked pastry, Italian, mozzarella, braided pastry

Find it online: https://cheflenacooks.com/cheesy-pesto-braided-puffs-recipe/