Air Fryer
Air Fryer Pesto, Tomato & Mozzarella Puff Pastries
Golden puff pastry topped with pesto and cherry tomatoes, with fresh mozzarella added right at the end of air frying. Simple, quick and served with a fresh Caprese salad on the side.
- Prep
- 15 mins
- Cook
- 10 mins
- Air Fryer
- 180°C
- Yield
- 2 pastries
- Difficulty
- Medium
Ingredients
- 2 store bought puff pastry squares
- 2 tsp pesto, approximately 1 tsp per pastry
- 4 to 5 cherry tomatoes, halved
- 4 to 5 fresh mozzarella balls
- 1 egg, beaten, for egg wash
Method
- 01
Prepare the pastry: arrange the two store bought puff pastry squares and shape the pastry ready for topping.
- 02
Add the pesto: spread approximately 1 teaspoon of pesto over each pastry.
- 03
Add the tomatoes: divide the halved cherry tomatoes between the two pastries.
- 04
Brush with egg wash: brush the exposed puff pastry with the beaten egg.
- 05
Start air frying: place the pastries in the air fryer and cook at 180°C for 8 minutes.
- 06
Add the mozzarella: when 2 minutes of cooking time remain, add the fresh mozzarella balls to the pastries.
- 07
Finish air frying: return the pastries to the air fryer and cook at 180°C for the final 2 minutes. The total air frying time is 10 minutes. The finished pastry should be puffed and golden, with the mozzarella softened.
- 08
Serve: remove the pastries from the air fryer and serve warm.
A little from me
Lackie's Notes
My notes for this one are still simmering. Check back soon.
Serve it with
Serving Suggestion
These pastries were served with a fresh Caprese salad on the side.
