Pesto Zucchini Roses

These zucchini roses are as easy to make as they are tasty! The puff pastry is cut into strips, layered with a homemade basil pesto, mozzarella cheese and zucchini slices, and rolled into a flower-like spirals. They are great as an appetizer or an afternoon tea snack. To prevent zucchini from making the pastry soggy, you need to draw out its excess moisture before baking. Line a large baking sheet with paper towels, arrange the zucchini slices on top in a single layer, sprinkle with salt, and let them sit for 15 minutes. The salt draws the moisture out of the zucchini, concentrating its flavour as well as preseasoning it. Dry them thoroughly before layering them with the pesto and the puff pastry. If you want to use frozen puff pastry from the store, thaw the puff pastry overnight in the refrigerator. These zucchini roses are best enjoyed fresh and warm. Store any leftover in the fridge for a couple of days.


2 Medium zucchini (about 400 g), sliced lengthwise into 3mm thin slices 1 tsp Fine sea salt 2x275 g Fresh puff pastry sheets 150 g Homemade or storebought basil pesto 16 Fresh mozzarella minis, sliced

Line a large baking sheet with paper towels, arrange the zucchini on top in a single layer, sprinkle with sea salt, and let it sit for 15 minutes. Blot dry with more paper towels.
Grease a muffin tin or use muffin liners. Using a pastry cutter or a sharp knife, slice each sheet of puff pastry rectangle horizontally into 4 strips about 6cm wide and 20cm long. You can cut it into 6 strips to make them smaller.
Spread one strip with about 2 teaspoons of pesto. Arrange zucchini slices, overlapping, along the top long edge of each strip, just slightly overhanging. Top with sliced fresh mozzarella, 2 mozzarella minis for each strip. Fold the bottom dough over the cheese and zucchini.
Starting at one short end, roll up each pastry strip to form a rose. Place, zucchini-side up, in the prepared pan. Repeat with remaining strips, then repeat process with remaining sheet of puff pastry. Chill the roses until cold, 20 to 30 minutes.
Preheat oven to 200C/400F. Bake roses until crisp and golden, 30 minutes. Let cool in tin 5 minutes, then carefully remove with an offset spatula or butter knife. Transfer to a platter and serve warm.

3 comments:

J.P. Alexander 10/7/26 00:58: Gracias por la receta. Te mando un beso y te deseo un buen fin de semana.
Linda's Relaxing Lair 10/7/26 01:18: They look so beautiful!!!
My name is Erika. 10/7/26 01:24: These are so pretty. They'd make great appetizers, and a side with a meal too.