Crispy Pesto Mozzarella Filo Buns: A Savoury Delight
Elevate your snack time with Crispy Pesto Mozzarella Filo Buns, a crispy, cheesy treat that’s perfect for any occasion. These mouthwatering buns combine the richness of sun-dried tomato pesto and mozzarella with the light, flaky texture of filo pastry. Whether hosting a party or craving something savoury, these buns are sure to impress. Scroll down or tap ‘Jump to Recipe’ to get started!
Simple Ingredients, Big Flavour
This recipe uses a handful of ingredients that work together to create an unforgettable bite. Filo pastry, known for its incredibly thin, crispy texture when baked, is the star. It’s a delicate dough commonly used in Mediterranean and Middle Eastern dishes, perfect for creating those flaky, light layers. You can easily find filo in the freezer section or dairy aisle of most supermarkets, near puff pastry.
The sun-dried tomato pesto adds a rich, tangy burst of flavour. Made with sun-dried tomatoes, olive oil, garlic, and herbs, it’s a smoky variation of the traditional pesto. You’ll find it in the condiments or pasta sauce aisle at most stores, or you can explore specialty shops. The combination of this pesto, gooey mozzarella, and flaky filo results in a balanced, irresistible bite.
Pesto Mozzarella Filo Buns: Easy to Make, Fun to Enjoy
Making these Crispy Pesto Mozzarella Filo Buns is as fun as it is simple! Start by laying a sheet of filo pastry on a clean surface. Drizzle 1 tsp of olive oil over the sheet and use a brush to spread it evenly across the entire surface.
Next, imagine dividing the sheet into two equal halves lengthwise. From the far edge, pinch the middle of the filo and gently pull it towards you, forming an accordion-like fold. This crinkle adds texture and a stunning visual effect when baked.
Now, fold both sides towards the centre, overlapping them slightly to form a neat rectangular shape.
At the far edge, spread 1 tsp of sun-dried tomato pesto and top with 1 tbsp of grated mozzarella. This is where the magic happens—the pesto infuses the pastry with rich flavour while the cheese melts beautifully during baking.
Carefully roll the pastry towards you, keeping it snug but not too tight, and flip it to show the beautiful design on top.
Repeat with the remaining filo sheets, filling each with pesto and mozzarella, until you have a batch of these golden parcels ready for the oven.
Place your buns on a parchment-lined baking tray. Brush with the remaining olive oil and bake until crispy and golden brown.
Perfect for Every Occasion
Whether you’re preparing these buns for a party, enjoying them as a quick snack, or serving them at a casual gathering, they’re sure to impress. These buns are versatile and can be made ahead, then baked when needed. Feel free to customise the filling with spinach or olives for a unique twist!
Instagram Tutorial & More
Check out our step-by-step video tutorial on Instagram to see how simple it is to make these crispy filo buns. And don’t miss our other irresistible recipes, like our Filo Pistachio Buns or Raspberry Ruffled Milk Pie, for even more delicious inspiration.
Description
These Crispy Pesto Mozzarella Filo Buns are a delightful combination of flaky filo pastry, gooey mozzarella, and the rich flavour of sun-dried tomato pesto. Perfect for parties, snacks, or a quick appetiser, they’re as easy to make as they are delicious. Each bun is rolled and baked to golden perfection, creating a beautiful design that’s as eye-catching as it is tasty. Whether you’re hosting guests or simply treating yourself, these savoury bites are sure to impress!
Ingredients
Instructions
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Preheat your oven to 170°C/340°F (fan-assisted) and line a baking tray with parchment paper.
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Place a filo sheet on your work surface and drizzle 1 tsp of olive oil over it. Brush the oil evenly across the sheet. Imagine dividing the filo sheet in half lengthwise. From the longer edge furthest from you, pinch the centre and push it toward yourself, creating an accordion-like crinkle. Then, gather both sides of the filo sheet toward the centre until the edges meet, slightly overlapping.
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On the edge furthest from you, spread 1 tsp of sun-dried tomato pesto and top it with 1 tbsp of grated mozzarella.
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Roll the filled filo sheet toward you and flip it over to reveal the decorative top.
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Repeat the process with the remaining filo sheets and fillings.
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Arrange the buns on the prepared baking tray. Brush or lightly spray them with the remaining olive oil. Bake for 15–16 minutes, or until they turn beautifully golden. Keep a close eye on them to prevent burning.
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Let the buns cool slightly before serving. Perfect as a snack or appetiser!
Equipment
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Servings: 8 ServingCalories:129.79kcalTotal Fat:8.13gSaturated Fat: 1.96gTrans Fat: 0gCholesterol:5.52mgSodium:160.82mgPotassium:19.42mgTotal Carbohydrate:10.82gDietary Fiber: 0.54gSugars: 0.31gProtein:2.99gVitamin A: 19.33IUVitamin C: 0.62mgCalcium: 39.37mgIron: 0.73mgVitamin D: 0.02IUVitamin E: 0.67IUVitamin K: 3.34mcgThiamin: 0.1mgRiboflavin: 0.08mgNiacin: 0.78mgVitamin B6: 0mgFolate: 3.9mcgVitamin B12: 0.15mcgPhosphorus: 39.02mgMagnesium: 4.24mgZinc: 0.29mg
Note
Storage: These filo buns are best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days. Reheat them in the oven to maintain their crispiness.
Customisation: Feel free to add other ingredients to the filling, such as chopped spinach, olives, or even a sprinkle of Parmesan for extra flavour.
Watch Closely: Filo pastry can brown quickly, so keep an eye on the buns while baking to avoid burning.
Make Ahead: You can prepare the buns ahead of time and refrigerate them before baking. Just add a few extra minutes to the baking time if they’re chilled.
