Bocconcini / Mozzarella Cheese Balls in Puff Pastry

Bocconcini / Mozzarella Cheese Balls in Puff Pastry! Has anyone tried making this before? They are delicious, whether you choose to shape them like flowers or not! I loved playing with the pastry and using a chopstick or small tong technique to create these savoury pastry flowers. They are actually incredibly easy to make. With just a few simple ingredients and store-bought puff pastry, you can transform your next snack or appetizer into a work of art.

Ingredients/Tools

1-2 rolled puff pastry sheets – I used two 25 cm x 25 cm (10’’ x 10’’) sheets for two flowers but had some leftovers; ideally, you should use a 30 cm x 25 cm (15’’ x 10’’) pastry sheet
16 small mozzarella cheese balls also known as bocconcini
1/2 tsp dried basil
1/2 tsp dried oregano
3-4 Tbsp tomato paste
10-12 fresh basil leaves (optional)
parchment paper
a pair of chopsticks or small wood tongs

Directions

Preheat the oven to 375°F (190°C).

Roll out one puff pastry sheet on a piece of parchment paper.

Use a pizza cutter or a knife to cut 2.5 cm (1’’) wide strips. Then take each pastry strip and bring the ends together overlapping them a bit and attaching them together using a bit of water.

Place two cheese balls, one on each side as seen in the picture. Make at least four of these for each flower.

se a pizza cutter or a knife to cut 2.5 cm (1’’) wide strips. Then take each pastry strip and bring the ends together overlapping them a bit and attaching them together using a bit of water.

Arrange these next to each other and then use a pair of chopsticks to press them right in the middle and twist to create the flower.

Repeat the steps to make the second flower.

Roll out the second puff pastry sheet on parchment paper and cut it in half horizontally. Then cut vertically strips that are 2.5-3 cm (1’’-1.25’’) wide.

I used these strips to create a base for the flower in a star pattern. Use at least 4 strips per flower so that each end will be placed under one flower petal. You can use more but they would show up more so, in this case, I’d recommend pinching the ends to make them look like leaves.

Then, spread the tomato paste and sprinkled the dried basil and oregano. Lastly, place each flower on top. Add some fresh basil leaves either over the tomato paste or on top of the flower, in between the petals.

Bake them in the preheated oven for 20-25 minutes, until golden brown.

Serve them warm for brunch or as an appetizer!