Sun-dried tomato basil mozzarella pastry wreath

This glorious sun-dried tomato basil mozzarella pastry wreath is such a great appetizer for everything from Festive parties to Game Day feasting.

Last year when I posted my Cranberry and Brie puff pastry wreath , I loved the idea of the pastry wreath SO much, I knew I would be doing more flavours throughout the  year. And boy did I. This pastry wreath was made in every flavour-combo you can imagine through the year and all of them were absolutely fantastic. Because what isn’t delicious wrapped in pastry?!

One of my favs was this sun-dried tomato basil mozzarella pastry wreath with all of the ooey-gooey cheese. It’s that classic Caprese thing we all know and love and it just works so incredibly well. It’s also a very safe option because it has some pizza-vibes going and no-one can resist that, can they?

I also love this one because it’s not AS festive as the Cranberry-brie version so it’s more evergreen and can be used for Game Day snacking, as a chic appetizer throughout the year and will be perfect as a fancypants lunch with a zest green salad.

A few notes on this recipe:

1. Make sure the pesto you use is quite dry (it’s best to make your own for this if you can’t find a drier shop-bought version). The oilier the pesto, the more oil will cook out of the pastry wreath and you might be left with a soggy-oily mess.
2. Use dry mozzarella. The fresh stuff has no place here. You want the type of mozzarella that you can grate easily. Fresh mozzarella will again result in a lot of moisture and that = soggy pastry mess.
3. Ditto for the sun-dried tomatoes. Make sure you get as much of the oil off them as possible, I just lay them on a few layers of kitchen towel/paper to absorb the excess.

Sun-dried tomato basil wreath

This glorious sun-dried tomato basil mozzarella pastry wreath is such a great appetizer for everything from Festive parties to Game Day feasting.

5 from 4 votes

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Course: Appetizer, Christmas, Game day, Pastry, Starter, Vegeterian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Author: Alida Ryder

Ingredients

• 1 roll puff pastry thawed
• 4 tbsp basil pesto see note above
• 2 cups mozzarella cheese grated
• 1 cup sundried tomatoes chopped (see note above)
• 1 egg beaten
• fresh basil to serve

Instructions

• Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
• Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
  
• Lay the pastry on the prepared baking sheet.
  
• Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
  
• Spread the pesto around the star then add the mozzarella cheese and sundried tomatoes. 
• Bring one point of the star over the filling while simultaneously bringing the outer edge inwards. Brush with a little beaten egg and pinch together. 
• Continue until all the points of the star have been connected to the outer edge of the pastry. 
• Brush with egg wash and place in the oven to bake for 20-25 minutes or until the pastry is golden and cooked through
• Remove from the oven and allow to cool for 5 minutes before slicing and serving. 

Cranberry and brie puff pastry wreath