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recipe for Pesto and Parmesan Puff Pastry Round appetizer
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Stuffed Puff Pastry Recipe

This cheese and pesto stuffed puff pastry is an elegant appetizer that’s perfect for holidays and cocktail parties. The gooey filling, made with three kinds of cheese and pesto, is rich, gooey, and perfect for dipping with crackers, sliced bread, or fresh veggies.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 12 people
Calories: 241kcal
Author: The Carefree Kitchen

Ingredients

  • 1 sheet puff pastry thawed
  • 8 ounces cream cheese room temperature
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup pesto
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 2 tablespoons water

For Serving

  • crackers, baguettes, crostini, or veggies
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Defrost a puff pastry sheet by removing it from its packaging and laying on the countertop for about 40 minutes.
  • In the bowl of a stand mixer, combine the cream cheese, mozzarella cheese, Parmesan cheese, pesto, and garlic powder. Cream together until well-mixed.
  • Unfold the puff pastry onto a baking sheet lined with parchment paper and place spoonfuls of the cream cheese mixture in the center of the puff pastry.
  • Gently fold each of the four corners of the puff pastry into the center, containing all the ingredients. Brush with a little water when needed to make the puff pastry stay in place, then gently fold each of the four corners in again until you've secured the pastry around the filling.
  • Beat the egg and water in a small bowl, then use a pastry brush to brush the outside of the pastry with the egg wash.
  • Bake in the preheated oven for about 20-24 minutes, or until the puff pastry is golden brown and shiny.
  • Once baked, remove from the oven and place the baked puff pastry on a serving dish or large plate. Serve warm with crackers, baguettes, crostini, or veggies. Enjoy!

Notes

Storing instructions: store completely cooled puff pastry in an airtight container in the fridge for up to 3 days.
Reheating: transfer to a baking dish, cover with foil, and reheat in a 300 degrees F oven until the cheese melts.

Nutrition

Calories: 241kcal | Carbohydrates: 11g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 44mg | Sodium: 256mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 0.002mg | Calcium: 103mg | Iron: 1mg