Puff Pastry Canapes

4.80 from 5 votes

Addictive puff pastry canapes or nibbles with tomato slices and pesto. They are super easy to make and are a real crowd-pleaser. Only 4 ingredients needed!

Prep Time30

Cook Time20

Course: Party Nibbles

Cuisine: Italian

Servings: canapes

Calories: 138kcal

Author: Adina

Ingredients

10 oz puff pastry Notes 1, 2
4-5 tablespoons pesto more as needed, Note 3
3 tomatoes or a handful cherry tomatoes, more as needed, Note 4
½ cup Parmesan more as needed
1 small egg
fine sea salt and ground black pepper

US - EU

Instructions

Preheat the convection oven to 350°F/ 180°C. Line the baking sheets with parchment paper.
Using a convection oven allows you to bake two trays of canapés at the same time. If you're using a conventional oven, preheat it to 400°F/200°C and bake the trays one after the other. Keep the second batch refrigerated while the first one bakes.
Puff pastry: If frozen, defrost it according to the package instructions. Cut it into squares in the size you prefer, and place them on the lined baking sheets.
10 oz puff pastry
Top: Spread a little pesto on each square, leaving some space around the edges. Add a slice of tomato to each one, then sprinkle with a bit of salt, pepper, and some grated Parmesan or Pecorino.
4-5 tablespoons pesto + 3 tomatoes + fine sea salt and ground black pepper + ½ cup Parmesan
Egg wash: Beat the egg in a small bowl and brush it over the edges of the pastry squares.
1 small egg
Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.

Notes

Puff pastry: The standard German I use is already rolled puff pastry from the refrigerator section of the supermarket. If using frozen pastry, defrost according to the packet's instructions. If you're using U.S. puff pastry (like Pepperidge Farm), you'll get fewer squares from one sheet and more if using both sheets.
Cut the puff pastry into squares of your preferred size - about 15 if you're using the standard German pre-rolled pastry (275 g, 25 x 42 cm).
You can use any pesto you like.
Cherry tomatoes are fine as well. In this case, you will need more than three, and you can place 3 halves on each pastry square.
Bonus recipe - Mint and pistachio pesto: Blend 2 oz/ 55 g mint leaves, 2 tablespoons pistachios, 1 small red chili, ⅔ cup/ 150 ml olive oil, and 1 ½ cups Pecorino or Parmesan cheese in a food processor until almost smooth. Season with salt, transfer to clean jars, and cover completely with olive oil. Refrigerate or freeze, and once opened, keep refrigerated and use within a week.

Nutrition