caprese pastries
These Caprese Pastries are a flavor combination that nobody dislikes. The herby pesto, tangy balsamic, fresh heirloom tomatoes, and basil is *chef’s kiss*. THAT on top of a buttery, flakey puff pastry is such a simple way to elevate all of those flavors.
I made this on a whim because I had puff pastry dough to use up and had all of the other ingredients on hand. My boyfriend said it was one of the best recipes I’ve ever made. Which feels odd to me, because it was unplanned and one of the easier dishes I’ve ever made – but I’ll take it!
Which pastry dough should I use for Caprese Pastries?
I used this brand. However, I only grabbed it because it was all I saw at Fresh Thyme. Using Puff Pastry sheets would work perfectly and is also a much cheaper option. You just want pastry sheets that you will will roll out and cut into rectangles.
Do I have to use a block of mozzarella?
You do not. But here’s my reasoning as to why: Pre-shredded cheese in a bag comes with an outer coating of either potato starch or powdered cellulose. They toss it in this to avoid the cheese from sticking together in the bag. However, it also effects how the cheese melts (it doesn’t get as ooey-gooey as you’d want).
I like to get a block of mozzarella and shred it at home because it gets extra melty when you bake it. This also goes for if you’re ever making homemade pizzas, lasagna, etc. Anything that requires shredded mozzarella is going to be better if you get the block and shred it yourself.
The fresh log of mozzarella or mozzarella balls would also would for this recipe! I haven’t tried this however, so let me know in the comments if you do!
What is balsamic glaze?
This is also known as reduced balsamic vinegar. It is a thicker version that is made by simply simmering a quality balsamic vinegar on the stove. Sometimes people will add molasses or brown sugar to sweeten it up, but it is not needed. It is perfect for drizzling on pastries, pizzas, and as a finishing touch on dishes to add a punch of flavor. Trader Joe’s has a very affordable and delicious balsamic glaze but it can also be found at just about any grocery store.
As always, leave a comment if you make this recipe or have any questions!
xoxo
Caprese Pastries
Ingredients
- 1 pkg pastry sheet dough puff pastry would work
- 3 heirloom tomatoes
- 4 tbsp pesto
- 1.5 cup shredded mozzarella cheese (get the block)
- balsamic glaze
- 1 egg
- 1 tsp water
- flakey sea salt
- fresh basil
- 2 tbsp freshly grated parmesan
Instructions
- Remove your pastry dough from the freezer or fridge to get to room temperature. You just want to make sure it's not frozen because if you try to roll it out it will break.
- Preheat your oven to 375 degrees.
- Lay out your puff pastry on a flat surface that has been sprinkled with flour to avoid sticking. Cut your pastry sheet into 3×4 rectangles and set onto a baking sheet.
- Put about 1 tbsp of pesto on each pastry (add more if your heart desires!), leaving about 1/2 inch empty on every side of the pastry.
- Put 1/4c shredded mozzarella on top of your pesto on each pastry.
- Slice your heirloom tomatoes and lay 2 slices on top of your mozzarella. Use the remaining of your mozzarella cheese to sprinkle on top of your tomatoes.
- in a small bowl, whisk your egg and 1 tsp of water. Using a pastry brush, brush the edges of your pastries and then sprinkle with flakey sea salt.
- Bake for 20-25 minutes until edges are golden brown.
- Remove from oven and shred fresh parmesan on top, drizzle balsamic glaze, and top with fresh basil. Enjoy!
Leave a Reply
