Looking for a quick and delicious appetizer that will impress your guests? Look no further! These Cheese and Pesto Fantails are not only easy to make but also bursting with flavor. With layers of flaky puff pastry, rich pesto, and gooey cheese, each bite is a delightful experience that will have everyone coming back for more. Perfect for parties or a cozy night in, this recipe will elevate your culinary game in just 35 minutes. Get ready to indulge in a cheesy, herby treat that’s sure to become a favorite!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 pieces
Ingredients
- 1 sheet puff pastry
- 1/2 cup pesto
- 1 cup shredded cheese (mozzarella or cheddar)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your Cheese and Pesto Fantails bake evenly and become golden brown.
- Thaw the puff pastry sheet if it is frozen. You can do this by leaving it in the refrigerator for a few hours or at room temperature for about 30 minutes until it is pliable.
- On a lightly floured surface, roll out the puff pastry sheet gently to smooth out creases and make it slightly larger. This will help the pastry rise better during baking.
- Spread the 1/2 cup of pesto evenly over the surface of the puff pastry, leaving a small border around the edges. Make sure to cover the pastry well for maximum flavor.
- Sprinkle the 1 cup of shredded cheese evenly over the pesto layer. You can use mozzarella for a milder flavor or cheddar for a sharper taste. Feel free to mix both cheeses for a more complex flavor.
- Starting from one edge, carefully roll the puff pastry sheet into a tight log or cylinder. Make sure to roll it evenly to ensure all the filling stays inside.
- Once rolled, use a sharp knife to slice the log into 12 equal pieces, about 1 inch thick. This will create the individual fantails.
- Place each slice cut-side up on a baking sheet lined with parchment paper, allowing space between each piece to accommodate puffing during baking.
- Brush the tops of each fantail with the beaten egg. This egg wash will give them a beautiful golden color as they bake.
- Once all the fantails are prepared and brushed with egg wash, place the baking sheet in the preheated oven. Bake for about 15 minutes or until the pastry is puffed and golden brown.
- After baking, remove the Cheese and Pesto Fantails from the oven and let them cool for a few minutes on the baking sheet. Serve warm as an appetizer or snack, and enjoy the delightful combination of cheese and pesto!
Tips
- Perfect Puff Pastry: Ensure your puff pastry is fully thawed before rolling. If it’s too cold, it may crack; too warm, and it may become sticky. Aim for a nice, pliable texture for the best results!
- Flavor Variations: Don’t hesitate to experiment with different cheeses! Mixing mozzarella and cheddar adds depth, or try adding a sprinkle of parmesan for an extra kick.
- Cutting Technique: When slicing the rolled pastry, use a sharp knife and a gentle sawing motion to avoid squishing the layers. This will help keep the fantails airy and fluffy.
- Egg Wash: For an even more golden finish, brush the tops of the fantails with the egg wash right before they go into the oven. This simple step makes a big difference in presentation!
- Serving Suggestions: Serve your Cheese and Pesto Fantails warm, alongside a dipping sauce like marinara or a creamy ranch for an extra layer of flavor. They also pair wonderfully with a fresh salad for a light meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
