Turn a simple sheet of puff pastry into a savoury showstopper with these Pesto Puff Pastry Buns. Buttery layers are stacked with sun-dried tomato pesto, basil pesto, and plenty of Parmesan, then baked until golden, flaky, and irresistible. They’re quick to prepare, look effortlessly rustic, and taste like something straight out of a bakery. Serve them warm as a snack, appetiser, or alongside soup and salad for a touch of Mediterranean flair. Scroll down or tap “Jump to Recipe” to get started!
If you enjoy baking with puff pastry, you might also like my cookbook Everything is Better with Puff Pastry, which is filled with 60 easy and delicious savoury and sweet recipes. A huge thank you to everyone who has already ordered it and taken the time to leave a review on Amazon. Your support genuinely means a lot. And if you have not had a look yet, you can check it out here! If you want a feel for the style of recipes inside, have a look at Nectarine Frangipane Tartlets, Avocado Mousse and Salmon Tartare Vol-au-Vent and Pesto Twists.
This recipe takes just a few humble ingredients and transforms them into something truly special.
With only a handful of ingredients, you’ll be amazed at how much flavour these buns deliver.
Preheat the oven to 200°C (400°F), fan on, and lightly grease a 6-hole muffin tin with olive oil. Unroll the puff pastry sheet and cut it into six strips, about 6 cm (2 ½ inches) wide.
Spread three strips with sun-dried tomato pesto, two with basil pesto, and leave one plain. Sprinkle half of the Parmesan over the pesto-covered strips (or swap for your preferred cheese).
Stack the strips on top of each other, pesto side up, alternating flavours, and finish with the plain strip on top.
Slice the stacked pastry into six equal pieces, about 4 cm (1 ½ inches) wide. Place each piece cut side up in the prepared muffin tin. Use two forks to gently fan out the layers, creating a rustic, flower-like shape.
Sprinkle the remaining Parmesan on top and bake for 15 minutes, or until puffed, crisp, and golden brown.
Serve warm or at room temperature. Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat at 160°C (320°F) for 5 minutes to restore crispness before serving.
These buns are wonderfully versatile and suit just about any occasion. Serve them:
As a snack with soup or a big salad when you want something a little more exciting than bread.ked.
As an appetiser with drinks before dinner.
At brunch alongside eggs, salads, or smoked salmon.
For picnics or packed lunches, since they travel well and taste great at room temperature.
At festive gatherings – their pretty, layered appearance makes them perfect for Christmas, Easter, or dinner parties.
If you loved these Pesto Puff Pastry Buns, you’ll want to try more of my puff pastry favourites:
And don’t forget to watch our quick video tutorial on Instagram and check out more puff pastry inspiration!
These pesto puff pastry buns are golden, cheesy, and full of Mediterranean flavour. Layered with sun-dried tomato pesto, basil pesto, and Parmesan, they puff up into savoury little buns that are perfect for snacking, appetisers, or a side dish.
