Christmas is approaching and the idea of bringing something tasty and scenic to the table appeals to everyone, especially when it’s a simple and quick recipe.
The savory puff pastry star with zucchini pesto, cheese, and provola is a very tasty appetizer, perfect also as a centerpiece, loved by both adults and children and always makes a beautiful scenic effect on the table.
It’s a very simple recipe, you just need two rolls of ready-made puff pastry that, once filled, cut, and twisted at the ends, simulate a beautiful star perfect for Christmas holidays.
I filled the puff pastry with a zucchini and basil pesto, also enriching it with slices of ham and provola, but you can add whatever you like best.
Now I’m leaving you the complete recipe with steps, and if you like it, try making it too!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Savory Puff Pastry Star with Zucchini Pesto
- 2 rolls puff pastry (round)
- 2 oz provola
- 4 slices cooked ham
- 2 zucchini
- 1 clove garlic
- 1 cup basil
- 1 oz pine nuts
- 2 tbsp olive oil
- 3 tbsp Parmesan (grated)
- to taste salt
- 1 egg (small for brushing)
- to taste mixed seeds (poppy – pumpkin)
Tools
- 1 Pan
- 1 Hand Blender
- 1 Small Bowl
- 1 Pizza Cutter
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Brush
- 1 Oven
Steps for the Star
Wash and slice the two zucchinis, sauté them in a pan for a few minutes with a drizzle of olive oil and a clove of garlic, add 4 tablespoons of water, a pinch of salt, and scald for a few minutes.
Wash and dry the basil.
Place the scalded zucchinis, basil, pine nuts, olive oil, a pinch of salt, and cheese in the mixer glass, blend well until creamy.
Unroll a disc of puff pastry, spread the zucchini and basil pesto well, leaving a few inches from the edges, lay the slices of ham and provola on top, then close with the other disc of puff pastry, seal the edges well, pricking with the tines of a fork.
Place a small bowl or glass in the center without pressing too much, with a knife or pizza cutter make the first cuts in a cross, then make 4 side cuts in the middle of the cross, and continue with another 8 cuts to form 16 equal slices.
Proceed by taking two flaps at a time and twisting them separately 2 times outward and finally rejoining the two flaps, joining them together to give the shape of a point, model well with your hands to obtain 8 final double points.
Remove the central bowl, beat the egg, brush the star, and sprinkle the mixed seeds on the central part.
Bake the savory puff pastry star with zucchini in a preheated oven, ventilated, at 392°F for about 10 minutes, then lower the temperature to 356°F and continue baking for another 20 minutes or so.
Of course, baking times vary by a few minutes depending on the power of your oven.
When the star is golden and flaky enough, it is ready to be served.
Remove the savory star from the oven, let it cool slightly, and serve!
Storage
The puff pastry star should be consumed on the same day, it can be stored in the fridge for 1 day but loses its crispiness, it should be slightly reheated in the oven before serving.
Variations
You can fill the star with whatever you like best, creamy cheese, vegetables, or other.
Also excellent is the sweet version filled with hazelnut cream.
FAQ (Questions and Answers)
What if I don’t like zucchini pesto?
You can fill the star with blended spinach and ricotta, or with another creamy cheese and cured meats or salmon, or pizza flavor with tomato and cheese.
How to make the sweet version?
Fill the star with hazelnut cream and chopped hazelnuts, or with pistachio cream and granules, jam or jelly, the choice is yours.
