Star-Shaped Pesto Dip (Printable)

Creamy basil pesto filling nestled in a crispy, star-shaped puff pastry with savory, crunchy edges.

# What You'll Need:

→ Pesto Filling

01 - 7 oz cream cheese, softened
02 - 3.5 oz ricotta cheese
03 - 2.8 oz basil pesto (store-bought or homemade)
04 - 1 garlic clove, finely minced
05 - 0.7 oz grated Parmesan cheese
06 - 1 tablespoon lemon juice
07 - Salt and black pepper, to taste

→ Pastry and Garnish

08 - 1 sheet puff pastry (about 9 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling

# How-to Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to about 1/8 inch thickness. Using a large star-shaped cookie cutter, approximately 8 inches across, cut out a star shape and place it on the prepared baking sheet.
03 - Cut strips about 0.6 inches wide from the remaining pastry. Arrange these strips around the edges of the star to form a raised border and press gently to seal.
04 - Brush the pastry edges with beaten egg. Sprinkle sesame seeds and extra Parmesan cheese over the border if desired.
05 - Bake for 10 to 12 minutes until the pastry is golden brown and crisp. Allow to cool completely on a wire rack.
06 - In a mixing bowl, combine cream cheese, ricotta, pesto, garlic, Parmesan, lemon juice, salt, and pepper. Mix until smooth and creamy.
07 - Transfer the cooled pastry star to a serving platter. Spoon the pesto filling into the center and spread evenly within the raised border.
08 - Serve immediately, using the crispy pastry edges as scoops for the dip.

# Expert Pointers:

01 -
  • It looks like you spent hours on it, but the whole thing comes together in about half an hour from start to finish.
  • That crispy pastry edge doubles as both the bowl and the scoop, so there's one less dish to wash and your guests get that satisfying crunch with every bite.
  • You can make the dip ahead and bake the pastry shell right before guests arrive, filling it at the last minute so everything stays perfectly crisp.
02 -
  • Let that pastry cool all the way down before you add the dip. I learned this the hard way when my first attempt turned into a warm, runny mess. Patience here is everything.
  • If your pesto is particularly oily, give it a quick stir before mixing it in. Sometimes the oil separates and you want it evenly distributed for the smoothest dip.
  • Don't skip the egg wash. It's the difference between pastry that looks homemade in the best way and pastry that looks a little sad and pale.
03 -
  • Work quickly with puff pastry while it's still cold. If it gets too warm, it becomes sticky and hard to shape. Pop it back in the fridge for a few minutes if needed.
  • Use a sharp knife or cutter when cutting the pastry. Clean cuts help it puff up evenly without sticking together.
  • If you're feeling fancy, use a small brush to apply the egg wash in thin, even strokes. It gives you a more professional finish without any pooling or drips.

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