Cheesy Pesto Braided Puffs Recipe

Introduction

These Cheesy Pesto Braided Puffs are a delightful combination of flaky puff pastry, savory pesto, and gooey mozzarella. Perfect for a snack, appetizer, or party treat, they bring vibrant flavors and an appealing braided look to the table.

Ingredients

• 340 g puff pastry
• 1 tbsp basil pesto
• 100 g mozzarella cheese
• 1 tbsp sun-dried tomato pesto
• 1 egg yolk
• 1 tbsp milk
• Sesame seeds

Instructions

1. Step 1: Preheat the oven to 190°C/375°F (fan) and line a baking tray with parchment paper.
2. Step 2: Roll out the puff pastry into a rectangle approximately 24 x 36 cm (9½ x 14¼ inches) and cut it into 24 equal squares, each about 6 x 6 cm (2⅜ x 2⅜ inches).
3. Step 3: Place one square on the work surface rotated to look like a diamond. Spread a little basil pesto in the centre and sprinkle with some mozzarella. Cover with another pastry square, stepping back slightly from the upper edge, and spread a little sun-dried tomato pesto plus mozzarella. Cover with a third square, stepping back slightly again. Press the centre with a chopstick to secure and add a little mozzarella on top.
4. Step 4: Fold the corner closest to you slightly upward to create an even base. Bring the two side corners of the top layer toward the centre. Gently stretch one corner of the second layer and fold it over the first layer, then repeat with the opposite corner. Stretch one corner of the bottom layer and wrap it over the folds, then repeat with the final corner to tightly wrap the puff.
5. Step 5: Transfer the braided puffs to the prepared baking tray and repeat with the remaining pastry, mozzarella, and pestos.
6. Step 6: Mix the egg yolk and milk in a small bowl. Brush this egg wash over the buns and sprinkle with sesame seeds.
7. Step 7: Bake for 15 to 20 minutes, or until golden and puffed. Serve warm with your favorite dipping sauce.

Tips & Variations

• Use fresh mozzarella for the best melting texture, or substitute with shredded mozzarella if preferred.
• Try mixing different pestos, such as roasted red pepper or arugula pesto, for varied flavors.
• If you don’t have sesame seeds, poppy seeds or grated Parmesan cheese make great toppings.
• Make sure the puff pastry is cold before assembling to ensure the best puff and flakiness.

Storage

Store any leftover braided puffs in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) until warmed through and crisp, about 5 to 8 minutes. They are best enjoyed fresh but can also be frozen before baking for up to 1 month; bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these puffs ahead of time?

Yes, you can assemble the puffs and store them in the refrigerator for a few hours before baking. Just cover them well with plastic wrap to prevent drying out.

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought basil and sun-dried tomato pestos work perfectly and save prep time. Choose high-quality pestos for the best flavor.