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:
- 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.
- 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.
- 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.
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.
Can you prep the dish before hand? If so for how long and should I wait until just before cooking to brush with the egg?
Also, love the recipes on your site. Cant wait to try this one!
Yes, absolutely. You can make it the night before and cover well with plastic then just brush it with egg right before baking.
Can you use crescent roll dough for this as well?
Yup!
Just WONDERFUL. The most delicious holiday decoration I could think of! 🙂
What a wonderful compliment. Thanks! 🙂
Wow,This sun dried tomato basil pastry wreath looks fabulous and yummy too ,I usually plan to prepare similar application for Christmas dinner , thanks for sharing .Merry Christmas!!!!
Hope you enjoyed!
I love this wreath, such a festive appetizer for Christmas!
Thanks Laura!
I love your recipes! On your blog I can find simply and delicious meals. I do not like to spent too much time for cooking so I chose the simple one. Good luck!
LOVE the filling Alida! So festive for the holidays!
Thanks Mary Ann!