Tomato and Mozzarella Croissants
These Tomato and Mozzarella Croissants offer a quick and elegant savory bite. Store-bought puff pastry is filled with vibrant red pesto, thinly sliced cherry tomatoes, and grated mozzarella, then baked until golden and flaky. Perfect as an appetizer, brunch item, or light snack.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper For lining the baking sheet to prevent sticking and aid cleanup.
- 1 Sharp Knife For slicing tomatoes and potentially cutting pastry.
- 1 Cutting Board
- 1 Pastry Brush For applying the egg wash evenly.
Ingredients
Main
- 1 Puff Pastry Sheet Thawed
- 6 Tablespoons Store-bought Or Homemade Red Pesto
- 6 Cherry Tomatoes Sliced Into Thin Rounds
- 3-¼ ounces weight Mozzarella, Grated
- 6 pinches Basil Dried Or Fresh And Finely Chopped
- 1 Egg Beaten
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Thaw the puff pastry sheet according to package instructions, ensuring it's pliable but still cold.
- Slice the cherry tomatoes into thin rounds and grate the mozzarella if not already done.
- Carefully unroll the puff pastry sheet onto a lightly floured surface. Cut it into 6 equal triangles (typically by halving and then cutting each half into three).
- On the wider end of each pastry triangle, spread approximately 1 tablespoon of red pesto.
- Top the pesto with an even layer of grated mozzarella, a few slices of cherry tomato, and a pinch of dried or fresh chopped basil.
- Starting from the wide end, gently roll each triangle towards the pointed end to form a croissant shape.
- Place the rolled croissants seam-side down on the prepared baking sheet, leaving some space between them.
- In a small bowl, lightly beat the egg. Using a pastry brush, gently brush the top and sides of each croissant with the beaten egg.
- Bake for 15-20 minutes, or until the croissants are puffed, golden brown, and crispy. Serve warm.
Notes
Puff Pastry Handling: Work quickly with puff pastry to keep it cold. A warm pastry can become greasy and not rise properly. If it gets too soft, chill it briefly before handling. Filling Distribution: Don't overfill the croissants, as this can prevent them from sealing properly and cause leakage during baking. Mozzarella Choice: Use low-moisture mozzarella or ensure grated mozzarella is not excessively wet to prevent soggy pastry. Egg Wash: The egg wash is crucial for achieving that beautiful, golden-brown, glossy finish. Baking: Bake at a relatively high temperature (e.g., 400°F / 200°C) to ensure the pastry puffs up quickly and becomes crispy. Rotate the baking sheet halfway through for even browning.