I’m excited to share this recipe for a flaky, savoury treat: puff pastry filled with bright basil pesto and gooey mozzarella. It’s simple, flavour-packed, and impressive enough for guests or a satisfying weekday twist.
Why You’ll Love This Recipe
I love this recipe because it brings together buttery, crisp pastry with vibrant pesto and creamy mozzarella in every bite. The combination feels elegant without being fussy — I can throw it together easily yet it looks and tastes special. The puff pastry gives a wonderful light, flaky texture, while the pesto adds herbaceous depth and the cheese pulls it all together with richness. Whether I’m serving it as an appetizer, snack, or light meal, I always feel it hits the mark.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
⅓ cup (≈80 ml) basil pesto (store-bought or homemade)
200 g fresh mozzarella, torn or sliced into pieces
1 egg + 1 teaspoon water, beaten (for egg wash)
Salt & pepper, to taste
2 tablespoons grated Parmesan cheese (optional)
Directions
Pre-heat the oven to 200 °C (400 °F).
Unroll the puff pastry sheet onto a parchment-lined or lightly floured surface, and roll gently if needed to smooth it out.
Spread the basil pesto evenly across the pastry, leaving about a 1-inch (2.5 cm) border around the edges.
Scatter the pieces of fresh mozzarella evenly over the pesto. Season lightly with salt and pepper, and sprinkle the Parmesan if using.
Fold the pastry over the filling (or alternatively, leave it open-style) and seal the edges. Brush the pastry edges and top (if open) with the beaten egg wash for a golden finish.
Transfer to a baking tray lined with parchment paper and bake in the pre-heated oven for about 20-25 minutes, or until the pastry is puffed and golden brown and the cheese is melted.
Remove from the oven and allow it to sit for 1-2 minutes so the filling settles. Slice it into portions and serve warm.
Servings and Timing
This recipe serves about 4 people when used as a light main, or 6-8 people when served as an appetizer.
Preparation time: ~10 minutes
Baking time: ~20-25 minutes
Total time: ~30-35 minutes
Variations
Swap basil pesto for sun-dried tomato pesto for a richer, slightly tangier flavour.
Add a layer of thinly-sliced roasted peppers or tomato slices under the mozzarella for extra texture and colour.
Use shredded mozzarella mixed with fontina or gruyère for a more intensely cheesy filling.
Make individual mini-pastries instead of one large one: cut the pastry sheet into smaller squares, fill, fold or roll and bake for party-friendly bites.
For a vegetarian twist, omit the Parmesan or replace with a vegan cheese; for a heartier version, add cooked sliced chicken or sautéed mushrooms inside.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the portion on a baking sheet and warm in the oven at 180 °C (350 °F) for about 8-10 minutes, or until heated through and the pastry crisp is refreshed. Avoid microwaving if you want to maintain the pastry’s crisp layers.
FAQs
What type of puff pastry should I use?
I recommend using a good quality ready-rolled sheet, preferably butter-based puff pastry for best flavour and flakiness. Ensure it’s fully thawed (if frozen) but still cold when you work it.
Can I prepare this ahead of time?
Yes — you can assemble the pastry with the pesto and mozzarella, cover it and keep it in the fridge for up to a few hours before baking. Just bring it back to cold before baking so the layers stay crisp.
Can I freeze this pastry, before or after baking?
If you freeze after baking, let it cool completely, then wrap well and freeze. To use, reheat in the oven rather than the microwave for best texture. If you freeze before baking, assemble the pastry, wrap it tightly and freeze; when ready, bake from frozen adding a few extra minutes to the bake time.
What if the pastry becomes soggy?
This can happen if the filling is too moist or the pastry warmed up before baking. To avoid this: pat any wet ingredients (e.g., tomato slices) dry, keep the pastry cold, and bake promptly. Using the egg wash helps seal edges and improve crispness.
Can I make this vegan or dairy-free?
Yes — for a vegan version, use vegan puff pastry, use a vegan pesto (or homemade without cheese), and replace the fresh mozzarella with a vegan mozzarella alternative. The method remains the same.
Conclusion
I hope you enjoy making and savouring this pesto and mozzarella stuffed puff pastry as much as I do. It’s one of those recipes that feels indulgent yet totally doable — perfect for a weeknight or a gathering. Let me know how it turns out and any variation you tried!
