Olive Sundried Tomato Stars (Print View)

Flaky pastry stars with olives, sundried tomatoes, and Parmesan for a savory Mediterranean bite.

# What You'll Need:

→ Pastry

01 - 1 sheet (8.8 oz) ready-rolled puff pastry

→ Topping

02 - 2.1 oz sun-dried tomatoes in oil, drained and finely chopped
03 - 1.8 oz pitted green olives, finely chopped
04 - 1 oz grated Parmesan cheese
05 - 1 egg, beaten (for brushing)
06 - 1 tbsp fresh parsley, finely chopped (optional)

→ Garnish

07 - Fresh basil leaves (optional)

# Step-by-Step Directions:

01 - Set oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Unroll puff pastry on a lightly floured surface.
03 - Use a star-shaped cookie cutter to cut approximately 24 stars and transfer them onto the prepared baking tray.
04 - Brush the surface of each pastry star lightly with the beaten egg.
05 - Combine chopped sun-dried tomatoes, green olives, and grated Parmesan cheese in a small bowl.
06 - Place a small spoonful of the mixture onto the center of each pastry star, pressing gently to adhere.
07 - Bake for 12 to 15 minutes until pastries are puffed and golden brown.
08 - Remove from oven, let cool slightly, then sprinkle with parsley and garnish with basil leaves if desired.
09 - Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Simple and quick to prepare, ready in just 35 minutes.
  • Elegant star shapes that add festive charm to your appetizer spread.
  • Combines rich Mediterranean flavors with flaky, buttery puff pastry.
  • Vegetarian-friendly and easily adaptable for vegan diets.
02 -
  • Drain sundried tomatoes well to avoid soggy pastry.
  • Chop olives and sundried tomatoes finely for even distribution.
  • Use a sharp star-shaped cutter for clean edges.
  • Brush pastry with egg wash to achieve a shiny, golden finish.
Go Back