Puff pastry stars
Our puff pastry stars are the perfect little treat for any occasion! They feature a crispy puff pastry base and a cheesy centre made with white cheese and sun-dried tomatoes, swirled with red and green pesto. They are so delicious straight from the oven with that dreamy cheese melt. But they are just as good cold – ready for a lunch box, party platter, or picnic.
Ingredients
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5 sheets
Puff pastry
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1 jar
Red pesto
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1 jar
Green pesto
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1
Egg, for brushing
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Keep your pastry cold
For beautifully puffed pastry stars, it is important to keep the pastry sheets cold. As they warm up, the dough becomes soft and sticky, and the layers lose their ability to rise in the oven. If the pastry starts to feel too warm while shaping, pop it in the fridge for about 15 minutes or in the freezer for 5 minutes to firm it up again.
Add the filling carefully
Do not overfill the stars, or the pastry may tear or leak as it bakes in the oven. Use 4–5 cheese cubes and a teaspoon of pesto for each one. Keep the filling in the middle so the corners fold in neatly, and press them down gently to help seal everything in.
Cool slightly before serving
Give the puff pastry stars a few minutes to cool down after baking. This allows the cheese to set slightly. The pastry also firms up, becoming perfectly crisp and flaky, while the pesto settles into the centre.
FAQ: Questions about puff pastry stars
Our answers to the most-asked questions cover all the basics for prepping, storing, and serving the puff pastry stars. Read on to find out more.
Can I prepare puff pastry stars ahead of time?
Yes, you can make these puff pastry stars in advance. After baking, let them cool completely, then store them in an airtight container at room temperature, where they will stay fresh for 2–3 days. When you are ready to serve them, reheat them in a preheated oven at 180 °C (fan) or 200 °C (conventional) for 5–8 minutes to bring back the crisp texture.
Can I freeze puff pastry stars?
Of course, puff pastry stars freeze well, so you always have a tasty treat at the ready. Let them cool completely after baking, then place them on a tray in a single layer and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag, where they will keep well for up to one month. To reheat, place them straight into a preheated oven for 10–12 minutes or until heated through. Do not thaw before reheating, as that can make the pastry soggy.
What can I serve with puff pastry stars?
Puff pastry stars work well as part of a larger spread. Serve them with a simple green salad, a bowl of soup, or a mix of other finger foods. They also fit nicely on a snack table with dips like pesto, olives, and cold cuts. Whether warm or cold, they are easy to match with whatever you serve.
Can I use something other than eggs for the egg wash?
Absolutely! Milk or cream mixed with a small splash of oil works brilliantly as an alternative to egg wash. It helps the pastry brown and gives it a nice, glossy finish. If you want to skip the oil, you can stick to either milk or cream.
Nutritional values
Nutritional value, per
2209 Kcal
| Fibre | 16 gram fibers |
| Protein | 52.7 gram |
| Carbohydrates | 5.4 gram |
| Fat | 223.1 gram |
Other recipes
Try our savoury puff pastry stars
When you are craving a small midday bite or just something quick and easy to enjoy, our recipe for puff pastry stars is here to save the day. They have those wonderful flaky layers that give way to a cheesy pesto centre, and they take less than 30 minutes to make. They will not only win you over but the whole family as well.
Flaky perfection with white cheese
One of the things we absolutely love about puff pastry is that it knows how to put on a show. Upon baking, the paper-thin layers rise and puff up, creating golden, crisp edges while staying delightfully soft in the middle.
With each bite, you will get that characteristic shattering crunch, followed by white cheese revealing itself – creamy, smooth, and a little gooey from the heat. It is salty and tangy, with bits of sun-dried tomatoes introducing a sweet counterpoint that runs through the filling.
Green and red pesto surprise
We have added a playful twist to these puff pastry stars by using two kinds of pesto – one green, one red – so every bite holds a little surprise. You never quite know which flavour you are going to get until you take that first bite.
Of course, pesto is not just pesto. If you prefer something fresh and slightly sweet, go for a classic basil pesto – it is a crowd-pleaser with a nutty undertone that plays well with the white cheese. For a bit more bite, opt for rocket pesto with a peppery edge and a touch of bitterness.
Red pesto tends to have a deeper flavour, and there are quite a few to choose from. A sun-dried tomato pesto is bold and tangy, with a rich, concentrated flavour that mirrors the tomatoes used for the filling. In comparison, roasted red pepper pesto is softer, sweeter, and a little smoky.
You can even make your own, giving you the freedom to tweak the flavours to your liking. Serve both green and red pesto as a dip for your puff pastry star. Eat them all now, or save a few for later.
Great snack, appetiser, and finger food
Puff pastry cheese stars are made for easy, joyful snacking – whether they are still warm from the oven or cooled and packed up for later. They shine as a quick bite, disappear fast as finger food, and easily hold their own as a delectable appetiser. We like to serve them alongside a spread of mini sandwiches, pesto bread rolls, stuffed olives, filo pastry triangles, cheese cubes, or golden corn fritters.
Add a few dips on the side. A herby yoghurt sauce, smoky roasted pepper dip, or creamy hummus gives everyone something to scoop and swirl. Whatever you pair them with, these stars are sure to turn heads thanks to their playful shape and irresistible golden glow.
Adjust the recipe to your liking
You can easily customise these puff pastry stars by adding a few extras to the filling. A handful of chopped black olives adds a bold, briny kick that balances the richness of the cheese, while a spoonful of caramelised onions brings in a mellow, jammy sweetness. Want to double down on the savoury notes? Finely chopped sun-dried tomatoes echo the tang already in the filling, making each bite even more satisfying.
But it is not just about what goes inside. A sprinkle on top before baking adds a bit more taste and texture to the stars. Sesame seeds are nutty and slightly sweet, while nigella is peppery and earthy. If you want something a bit cheesier, try grated Parmesan or Grana Padano for that golden, salty finish. Or, if you are in the mood for a little drama, a pinch of chilli flakes will wake things right up with the right amount of heat.
