Description
Crispy, flavorful bites packed with the rich taste of sun-dried tomatoes and pesto. Perfect as an appetizer or snack.
Ingredients
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry and cut into small squares.
- Mix sun-dried tomatoes, pesto, mozzarella, Parmesan, and pine nuts in a bowl.
- Spoon a small amount of the mixture onto each pastry square.
- Fold the pastry over the filling and seal the edges with a fork.
- Brush the tops with beaten egg.
- Bake for 12-15 minutes until golden brown.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian