These Caprese puff pastry bites are everything I love in a summer appetizer—flaky, cheesy, fresh, and full of bold flavor.
With homemade walnut pesto, juicy Roma tomatoes, creamy mozzarella, and a drizzle of balsamic glaze, every bite is a mini flavor bomb wrapped in golden puff pastry.
They’re elegant enough for entertaining but easy enough for weeknight snacking!
Why You’ll Love This Recipe
Golden flaky pastry wrapped around melty cheese and tomato
Homemade pesto adds earthy, garlicky flavor with a hint of lemon
Fresh mozzarella and basil for classic Caprese taste
Perfect bite-sized appetizer for parties, brunch, or anytime snacking
Easy to prep ahead and bake just before serving
Ingredient Highlights
Here’s everything you’ll need to create these Caprese puff pastry bites:
Homemade Pesto:
Walnuts – Add richness and a creamy texture to the pesto.
Fresh basil leaves – Classic herb for bright, aromatic flavor.
Lemon juice – Adds brightness and balances the richness.
Salt & pepper – For seasoning.
Garlic cloves – Bold, savory punch.
Olive oil – Creates a smooth and glossy pesto base.
Parmesan cheese – Adds nutty, salty flavor and thickens the pesto.
Puff Pastry Bites:
Store-bought puff pastry – Flaky and buttery, no fuss!
Roma tomatoes – Firm and meaty, perfect for slicing.
Fresh mozzarella – Melts into creamy layers inside the pastry.
Fresh basil leaves – Add a fresh pop on top.
Balsamic glaze – Sweet and tangy finishing drizzle.
Egg wash – For golden, glossy pastry edges.
Garlic salt & extra parmesan – Boost flavor before baking.
Pro Tips Before You Start
Chill your puff pastry before baking to help it puff up evenly.
Use a food processor for the pesto—it gives the smoothest texture.
Slice mozzarella and tomatoes evenly so they fit neatly inside each pastry square.
Brush with egg wash for beautifully golden tops.
Let them cool slightly before drizzling with balsamic—this keeps the glaze from sliding off.
How to Make Caprese Puff Pastry Bites
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together one egg with a splash of water for the egg wash. Set aside.
Step 2: Make the Pesto
In a food processor, pulse the walnuts, salt, and garlic until they form a coarse, sand-like texture.
Add the basil leaves and lemon juice, pulsing until well combined.
While blending, slowly stream in the olive oil until smooth.
Gently fold in the grated parmesan with a spoon. Set the pesto aside.
Step 3: Assemble the Pastries
On a floured surface, roll out the puff pastry and cut it into 9 equal squares.
Spoon a dollop of the homemade pesto into the center of each square.
Top with a slice of Roma tomato and a slice of fresh mozzarella.
Take two opposite corners of the pastry and fold them over the top of the cheese, pinching gently to seal.
Transfer the pastries to the prepared baking sheet.
Chill in the fridge for 20 minutes so they hold their shape when baked.
Step 4: Bake
After chilling, remove the tray from the fridge.
Brush each pastry with egg wash and sprinkle with garlic salt and a bit of grated parmesan.
Bake for 20–25 minutes, or until the pastries are puffed and golden brown.
Step 5: Finish and Serve
Let the pastries cool slightly.
Drizzle with balsamic glaze, top with a small basil leaf, and sprinkle with more parmesan if desired.
You can also add a fresh dollop of pesto before serving for extra flavor.
What to Serve Them With
A crisp white wine like Sauvignon Blanc or Pinot Grigio
A summer salad with arugula, strawberries, and balsamic vinaigrette
As part of a charcuterie board or appetizer spread
With soup or pasta for a bistro-style lunch
Variations & Substitutions
Swap walnuts with pine nuts or almonds in the pesto.
Use puff pastry shells instead of squares for a fancier shape.
Add a slice of prosciutto for a savory twist.
Use store-bought pesto to save time (but homemade is worth it!).
Try heirloom tomatoes for a colorful variation.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven for 5–10 minutes to revive crispiness.
Freeze before baking (assembled pastries only) for up to 2 months.
Avoid microwaving, as it softens the pastry.
FAQs
Can I use store-bought pesto?
Yes! Just substitute ½ to ¾ cup of your favorite store-bought pesto for the homemade version.
Do I need to peel the tomatoes?
Nope! Roma tomatoes work well unpeeled and keep their structure during baking.
What if my pastry won’t stay sealed?
Pinch the corners firmly and chill the assembled pastries for 20 minutes before baking to help them hold.
Can I prep these ahead of time?
Absolutely. Assemble and chill them up to 24 hours in advance. Bake just before serving.
Do these work at room temperature?
Yes! They taste great warm or at room temperature, making them perfect for parties.
Can I make them smaller for bite-sized portions?
Definitely—cut the pastry into 12 or 16 smaller squares and adjust the filling portions accordingly.
What’s a good substitute for balsamic glaze?
A drizzle of honey or fig jam can offer a similar sweet contrast.
Final Thoughts
These Caprese puff pastry bites are simple to make but look—and taste—like something from a fancy café.
The buttery pastry, creamy mozzarella, sweet tomatoes, and homemade pesto come together with a tangy balsamic drizzle that makes every bite unforgettable.
Whether you’re hosting or just snacking, this one’s a keeper.
