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.

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5 from 4 votes

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.

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