Burrata in Pistachio-Basil Pesto with Puff Pastry Twists Recipe

Imagine cutting into a pillow of creamy burrata, nestled in a dazzling swirl of emerald pistachio-basil pesto, and scooping it all up with golden, crisp puff pastry twists—this is Burrata in Pistachio-Basil Pesto with Puff Pastry Twists in all its party-starting, flavor-packed glory! It’s the kind of dish that instantly elevates a dinner spread, feels restaurant-fancy yet is secretly simple, and guarantees everyone at the table will swoon over every bite (and maybe even fight for the last pastry twist).

Ingredients You’ll Need

The beauty of Burrata in Pistachio-Basil Pesto with Puff Pastry Twists is in its handful of perfect, well-chosen ingredients. Each element—creamy cheese, nutty pesto, and flaky pastry—brings its own magic to the table and ensures you get a showstopping blend of tastes, textures, and colors that’s far greater than the sum of its parts.

• Roasted pistachios (½ cup): These add a buttery, subtly sweet crunch to the pesto, giving it a luxurious texture.
• Fresh basil leaves (1 cup): Bright, peppery, and aromatic, basil is the heart of your pesto’s flavor and color.
• Small garlic clove: Just a touch gives your pesto a mellow, delicious zing—don’t be tempted to go overboard!
• Olive oil (⅓ cup): Quality matters here; use a good extra-virgin olive oil for the silkiest, most fragrant pesto.
• Grated Parmesan cheese (2 tbsp, plus extra for twisting): Parmesan goes into both the pesto and on top of the pastry for double the savory, nutty goodness.
• Lemon juice (from ½ lemon): This wakes up all the flavors and keeps the pesto bright.
• Salt & pepper: A pinch of each balances and sharpens every ingredient—taste and tweak as you go!
• Burrata (1 ball): The ultimate creamy centerpiece; let it come to room temperature for maximum silkiness.
• Puff pastry sheet (1, thawed): Store-bought works perfectly; just make sure it’s well-chilled before twisting.
• Egg, beaten: The egg wash gives your pastry twists that bakery-style shine and color.

How to Make Burrata in Pistachio-Basil Pesto with Puff Pastry Twists

Step 1: Whip Up the Pistachio-Basil Pesto

Grab your blender or food processor and toss in the roasted pistachios, basil leaves, peeled garlic clove, 2 tablespoons of grated Parmesan, lemon juice, and a pinch each of salt and pepper. Stream in the olive oil while blending until you have a luxuriously smooth, jewel-green pesto—stop and scrape the sides as needed. Taste and adjust seasoning, remembering that the flavors will mellow ever so slightly as they mingle with the burrata.

Step 2: Prep the Puff Pastry Twists

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment. Roll out the thawed puff pastry on a lightly floured surface, then cut it into strips about 1-inch wide. Twist each strip a few times to make those gorgeous, bakery-style spirals. Lay them on the tray, brush with beaten egg for gloss, and finish with a shower of Parmesan. The anticipation starts here!

Step 3: Bake Until Golden and Flaky

Slide the tray into your hot oven and bake the twists for 12 to 15 minutes, or until they’re deeply golden, puffed, and the kitchen smells like absolute heaven. Let them cool for just a minute before serving, so they’re still warm and shatteringly crisp.

Step 4: Assemble the Dreamy Centerpiece

Spoon your pistachio-basil pesto into a wide, shallow bowl or small platter, swirling it into a thick green bed. Gently set your burrata right in the center—let it settle in like the VIP it is. Drizzle with a touch more olive oil or an extra dusting of Parmesan if you wish for more drama.

Step 5: Serve, Dip, and Devour

Surround the star of your Burrata in Pistachio-Basil Pesto with Puff Pastry Twists with the golden pastry twists. Right before serving, cut gently into the burrata, letting the creamy insides spill a little into the pesto. Grab a twist, dip generously, and let the full flavor experience unfold!

How to Serve Burrata in Pistachio-Basil Pesto with Puff Pastry Twists

Garnishes

For that final chef’s kiss, scatter a few extra toasted pistachios, fresh basil leaves, or a sprinkling of lemon zest over the top of your Burrata in Pistachio-Basil Pesto with Puff Pastry Twists. A drizzle of good olive oil adds shine and depth, and if you’re feeling fancy, a few edible flowers or microgreens make it look straight out of a food magazine.

Side Dishes

This dish makes a stunning appetizer, but it also plays well with crisp salads—think arugula, shaved fennel, or citrus segments for contrast. For more of a spread, pair with charcuterie, olives, or even a citrusy vinaigrette-dressed grain salad to keep the Mediterranean vibes strong and fresh.

Creative Ways to Present

If you want to wow your guests, plate the Burrata in Pistachio-Basil Pesto with Puff Pastry Twists on a large board with extra nibbles: cherry tomatoes, roasted peppers, crostini, and sliced radishes for dipping and crunch. Serve each person their own mini version in small bowls for a more intimate or special-occasion touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep the components separate: store extra pesto in an airtight container in the fridge for up to 5 days, and the burrata wrapped well, also in the fridge, for up to 2 days. Puff pastry twists are best fresh but will keep in a container at room temperature for one day.

Freezing

The pesto freezes beautifully: pop it into a small jar or zip-top bag for up to one month and thaw in the fridge before using. The baked twists can also be frozen, tightly wrapped, for up to a month, though they’re best enjoyed freshly baked for maximum flakiness. Burrata doesn’t freeze well, so enjoy it fresh for the best texture and flavor.

Reheating

To revive pastry twists, heat them in a 180°C (350°F) oven for 3–5 minutes until crisp and fragrant again. Let the burrata come to room temperature before serving leftover portions, and always give the pesto a good stir if using from the fridge or after thawing from the freezer.

FAQs

Can I use a different nut in the pesto?

Absolutely! While pistachios give an incredible buttery flavor and bright color, you can swap in walnuts, almonds, or even cashews for a different twist on Burrata in Pistachio-Basil Pesto with Puff Pastry Twists. Just be sure to taste and adjust the seasoning as each nut will bring a unique note.

What if I can’t find burrata?

If burrata isn’t available, a ball of fresh mozzarella (especially the kind packed in water) is a delicious stand-in—just know it won’t have the same ultra-creamy center, but it will still be delightful alongside the pesto and pastry twists.

Is it possible to make the pastry twists gluten-free?

Yes! Look for a quality gluten-free puff pastry at specialty stores or online. The baking and twisting technique remains the same, and you’ll still get those crowd-pleasing, flaky results.

How can I make this vegetarian-friendly?

This recipe is already vegetarian! Just double-check your Parmesan cheese—it should use vegetarian rennet if you’re strict about it. All the other ingredients are naturally vegetarian-friendly.

Can I prepare anything in advance for a party?

Absolutely! The pesto can be made a day or two ahead and refrigerated, and the puff pastry twists can be shaped, refrigerated, and then baked just before serving. Wait to assemble the burrata and pesto until right before guests arrive to capture that fresh, creamy magic.

Final Thoughts

I can’t wait for you to try Burrata in Pistachio-Basil Pesto with Puff Pastry Twists—every bite is a little celebration of vibrant, creamy, and crunchy. Whether for a cozy night in or an all-out gathering, this dish is bound to become your go-to showstopper. Gather your favorite people, pop open something bubbly, and let the dipping and sharing begin!

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