© 2026 | http://angiesrecipes.blogspot.com
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© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
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.
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- 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.
© 2026 | http://angiesrecipes.blogspot.com
© 2026 | http://angiesrecipes.blogspot.com
Gracias por la receta. Te mando un beso y te deseo un buen fin de semana.
ReplyDeleteThey look so beautiful!!!
ReplyDeleteThese are so pretty. They'd make great appetizers, and a side with a meal too.
ReplyDeleteCreative-Christine cmlk79.blogspot.com
ReplyDelete...Angie, you are a culinary artist!
ReplyDeleteWow these are sooo beautiful thank you for sharing
ReplyDeleteIt looks wonderful, it must be something special.
ReplyDeleteKiss, Andreja!
What a great for a brunch table, or lunch box!
ReplyDeleteWell Angie, they certainly look pretty and nice too.
ReplyDeleteThose are beautiful, and I am sure they taste scrumptious.
ReplyDeleteThey look wundabar!What a lovely idea to turn the recipe which we usually make with apples into a recipe with pesto und zucchinen! I made some sweet red roasted peppers stuffed with rice und chard und smoked tofu for lunchen diesen tag.
ReplyDeleteSimple ingredients made to look beautiful.
ReplyDeleteHello Angie,
ReplyDeleteThey look so pretty, I am sure they are delicious too.
Thanks for sharing. Take care, have a great day and a happy weekend!
Angie these are gorgeous AND made out of all of my favorite ingredients. Enjoy your weekend.
ReplyDeleteThese look so lovely and tastey! Awesome July menu at your foodie blog 💛
ReplyDeleteA work of art- looks so pretty and must taste amazing.
ReplyDeleteSo pretty to eat!
ReplyDeleteWhat a beautiful and tasty way to serve zucchini! One of the best places to get all-butter puff pastry here is Trader Joe's -- but it is only sold seasonally (meaning Christmas). Does nobody want to make something this gorgeous in the summer?? (Rant over.) ~ David
ReplyDeleteI love the look of these Angie, very, very pretty and tasty I'm sure.
ReplyDeleteThese are beautiful. Like too pretty to eat. LOL
ReplyDeleteThose are absolutely beautiful!
ReplyDeleteThese are so BEAUTIFUL! I’m sure they’re just as delicious. My mouth is watering looking at these photos.
ReplyDeleteThese zucchini roses look absolutely spectacular, they would make the most perfect centerpiece for a summer brunch and wedding. Combining basil pesto, melty mozzarella, and flaky puff pastry is already a winning combo, but rolling them up to look like flowers is such a clever, elegant touch. Thank you for sharing.
ReplyDeleteThey look like pieces of art.
ReplyDeleteANGIE: Hermosa propuesta y presentación. Una delicadeza para sorprender en la mesa y deleitarse con rico sabor. Gracias!
ReplyDeleteBonito fin de semana!🤗
Such a classy a delicious recipe, Angie! I love it!
ReplyDeleteLooks very fancy.
ReplyDeleteLooks pretty fancy.
ReplyDeleteThey look amazing Angie.
ReplyDeleteAll the best Jan
Me encanta el calabacin. Lo tenemos en el huerto.
ReplyDeleteBuena semana para todos.
Un abrazo.
These are such beautiful roses Angie, I love them!
ReplyDeleteThese zucchini roses look beautiful, Angie! Such an elegant way to serve zucchini.
ReplyDelete"Roses are red, violets are blue"...oh, it should be...roses are zucchini - savory & delicious...
ReplyDeleteThey look fancy, but the whole vibe is very easy appetizer that makes people think you worked way harder than you did.
ReplyDeletethese look splendid Angie. It is so warm here in queensland that you only need to thaw frozen pastry for a very short time before use:=)
ReplyDeletesherry
wow bellissime!
ReplyDeletewow bellissime!
ReplyDelete