Pesto Mozzarella Puffs: Golden, Cheesy Flowers Made with Puff Pastry
These Pesto Mozzarella Puffs turn a handful of familiar ingredients into a beautiful savoury bake that looks far more complicated than it really is. Crisp, buttery pastry surrounds fragrant basil pesto and melted mozzarella, while the flower-shaped finish makes every puff feel special enough for entertaining. They are quick to prepare, easy to customise and delicious served warm from the oven. If you enjoy creative pastry shaping, try my Smoked Salmon Puff Pastry Twists or Balsamic Tomato and Feta Puffs next.
If you love easy puff pastry recipes as much as I do, don’t forget to check out my cookbook, Everything Is Better With Puff Pastry, packed with 60 sweet and savoury puff pastry recipes designed to make homemade baking feel effortless and exciting. Inside, you’ll find recipes such as Strawberry Cream Cheese Shells, Nectarine Frangipane Tartlets, and Avocado Mousse and Salmon Tartare Vol-au-Vent alongside so many other flaky, buttery creations. And if you’ve already ordered a copy, thank you so much for the support, it truly means the world.
Scroll down or tap “Jump to Recipe” for the full printable recipe card.
Simple Ingredients, Big Flavours
One of the best things about this Pesto Mozzarella Puffs recipe is how much flavour you can create with only five ingredients. Each one has a clear job, from building the crisp pastry layers to creating the rich, cheesy centre and glossy golden finish. It is the same simple approach that makes recipes such as my Tomato & Stracciatella Upside-Down Tart and Cheesy Pesto Braided Puffs so useful when you need an impressive snack without a long shopping list.
- Puff pastry – Ready-rolled puff pastry keeps the preparation quick and reliable. It bakes into light, crisp layers and holds the pesto and mozzarella securely inside each flower.
- Basil pesto – Pesto brings fresh basil flavour, garlicky depth and a subtle nuttiness. You will need approximately 60 g, or ¼ cup, which works out at about 1 teaspoon for each puff.
- Mozzarella – Grated mozzarella melts smoothly into the pesto without overpowering it. Its mild, creamy flavour makes it ideal for these little pastries.
- Egg yolk – Egg yolk gives the pastry a rich, glossy finish and helps the shaped petals develop an appetising golden colour.
- Milk – A tablespoon of milk loosens the egg yolk, making the egg wash easier to brush evenly over the pastry.
How to Make Pesto Mozzarella Puffs
Preparing the Oven and Baking Tray
Preheat the oven to 200°C/400°F fan and line a large baking tray with baking parchment. Make sure the oven is fully heated before the pastries go in, as a hot oven helps the puff pastry rise properly and develop crisp, flaky layers.
Rolling and Cutting the Puff Pastry
Roll the puff pastry into a rectangle measuring approximately 24 x 36 cm, or 9½ x 14¼ inches. Cut the pastry into 12 equal pieces, each measuring approximately 8 x 8 cm, or 3 x 3 inches. Try to cut the pastry as evenly as possible so the finished puffs are similar in size. A sharp knife or pizza cutter will give you clean edges without pressing down and sealing the delicate pastry layers.
Adding the Pesto and Mozzarella
Place approximately 1 teaspoon of basil pesto in the centre of each pastry square. Add a small amount of grated mozzarella on top of the pesto, dividing the cheese evenly between all 12 pieces.
Enclosing the Filling
Bring the edges of one pastry square together over the pesto and mozzarella. Pinch them firmly to completely enclose the filling and create a small pastry ball.
Turn the ball over so the joined edges are facing down. Gently flatten it with the palm of your hand, taking care not to press so firmly that the filling breaks through the pastry. Repeat with the remaining pastry squares, pesto and mozzarella.
Cutting the Flower Shape
Using a sharp knife, make four cuts from the outside edges towards the centre of each flattened pastry round. Stop before reaching the middle so that the centre remains solid and connected. These first four cuts should look like an incomplete X shape. Next, make four additional cuts between the first cuts. You should now have eight evenly spaced sections around the outside, with an uncut centre holding the pastry together.
Twisting the Petals
Take two adjacent cut sections and twist them towards each other to create one petal. Repeat with the remaining sections, twisting them together in pairs until the pastry forms a flower-like shape with four petals.
Brushing and Baking
Transfer the shaped puff to the prepared baking tray. Repeat the cutting and twisting process with the remaining filled pastry rounds, arranging all 12 puffs on the tray with a little space between them. Place the egg yolk and milk in a small bowl and whisk them together until evenly combined. Brush the egg wash over the tops and exposed edges of the shaped puffs.
Bake for 15–18 minutes, or until the puff pastry has risen and turned beautifully golden. Remove the tray from the oven and allow the Pesto Mozzarella Puffs to cool slightly before serving. Enjoy them while they are still a little warm, with crisp pastry on the outside and soft, melted mozzarella and pesto inside.
Why We Love Pesto Mozzarella Puffs
These Pesto Mozzarella Puffs prove that an easy recipe can still look polished and creative. The contrast between the crisp, delicate pastry and the warm pesto mozzarella filling makes every bite satisfying, while the flower shape turns an ordinary sheet of pastry into something genuinely eye-catching. They are also wonderfully approachable because there is no complicated filling to cook in advance and no specialist baking equipment required. Anyone who enjoys the flavours in my Cheesy Pesto Tomato Puffs or the decorative shaping of my Sausage Mozzarella Puffs will love this simple vegetarian version.
Perfect for Any Occasion
Pesto Mozzarella Puffs are versatile enough for almost any occasion. Serve them as an easy puff pastry appetiser at a dinner party, add them to a festive buffet, pack them for a picnic or enjoy them as a warm savoury snack. They also work beautifully for brunch, afternoon gatherings and relaxed family lunches. The individual portions make them easy to serve, and there is no slicing or cutlery required. For a larger pastry spread, pair them with Mini Cheeseburger Puff Pastry Bites and Mini Sausage Puffs so guests can choose from several different fillings.
Instagram Tutorial & More
Want to see how these Pesto Mozzarella Puffs come together? Watch our quick video on Instagram, or follow the longer, slower, step-by-step tutorial on our YouTube channel.
And don’t miss our other easy and delicious puff pastry recipes:
- Twisted Garlic Puffs
- Broccolini Tomato Puff Bites
- Salmon Puff Pastry Cups
- Chicken and Feta Puff Quiches
- Easy Puff Pastry Quiches
- Cheesy Beef Puffs
- Mozzarella Puff Pastry Boats
Happy cooking,
Izabella
Description
These Pesto Mozzarella Puffs combine crisp, flaky pastry with a rich basil pesto and mozzarella filling. Each one is shaped into a pretty flower, making them look impressive without requiring any complicated techniques. The pastry bakes until beautifully golden, while the cheese melts into the pesto at the centre. They are perfect for parties, brunches, picnics or serving as an easy savoury snack. Best enjoyed slightly warm, when the pastry is crisp and the mozzarella is still soft and melty.
Ingredients
Instructions
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Preheat the oven to 200°C/400°F fan and line a baking tray with baking parchment.
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Roll the puff pastry out into a rectangle measuring approximately 24 x 36 cm (9½ x 14¼ inches). Cut the pastry into 12 equal pieces, each measuring approximately 8 x 9 cm (3¼ x 3½ inches).
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Spoon about 1 teaspoon of basil pesto into the centre of each piece of pastry, then add a small amount of grated mozzarella on top. Bring the edges of the pastry together over the filling and pinch them firmly to seal, creating a small ball. Turn the ball over so the sealed side is underneath, then gently flatten it with the palm of your hand.
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Using a sharp knife, make four cuts from the outer edge towards the centre, stopping before you reach the middle to create an incomplete X shape. Make another four cuts between the first cuts so that you have eight evenly spaced sections while keeping the centre intact.
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Twist two adjacent sections towards each other to form a petal. Continue twisting the remaining sections together in pairs until the pastry resembles a flower. Repeat with the remaining pastry pieces and filling, then arrange the shaped puffs on the prepared baking tray.
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Whisk the egg yolk and milk together in a small bowl. Brush the mixture evenly over the puffs, making sure to coat the exposed pastry.
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Bake for 15–18 minutes, or until the pastry is puffed and golden and the mozzarella has melted. Remove the puffs from the oven and leave them to cool slightly before serving.
Nutrition Facts
Servings: 12 ServingCalories:202.03kcalTotal Fat:14.54gCholesterol:19.22mgSodium:162.12mgPotassium:26.48mgTotal Carbohydrate:13.47gDietary Fiber: 0.5gSugars: 0.27gProtein:4.38gVitamin A: 19.76IUVitamin C: 0mgCalcium: 56.11mgIron: 0.91mgVitamin D: 0.11IUVitamin E: 0.19IUVitamin K: 4.76mcgVitamin B6: 0.01mgVitamin B12: 0.21mcgPhosphorus: 51.92mgMagnesium: 6.38mgZinc: 0.42mg
Note
- Keep the puff pastry chilled until you are ready to use it. If it becomes too soft while shaping, refrigerate the puffs for 10–15 minutes before baking.
- Use approximately 60 g (¼ cup) basil pesto, or about 1 teaspoon per puff. Avoid adding too much, as the filling may leak during baking.
- Pinch the pastry edges together firmly to fully enclose the pesto and mozzarella before turning and flattening each puff.
- When making the cuts, leave the centre intact so the puff holds its shape. Use a sharp knife or pizza cutter to create neat, even sections.
- Leave a little space between the puffs on the baking tray, as the pastry will expand while baking.
- These puffs are best served slightly warm. Store leftovers in an airtight container in the refrigerator for up to 2 days, then reheat them in the oven or air fryer until crisp.
