Star-Shaped Pesto Dip (Printable)

Creamy basil pesto filling inside a flaky, star-shaped pastry with crispy edges and Parmesan garnish.

# What You Need:

→ Pesto Dip

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 tbsp lemon juice
07 - Salt and black pepper, to taste

→ Star Shape & Cracker Edges

08 - 1 sheet puff pastry (about 8.8 oz), thawed
09 - 1 egg, beaten (for egg wash)
10 - 1 tbsp sesame seeds (optional, for garnish)
11 - Extra Parmesan cheese, for sprinkling

# How-To Steps:

01 - Heat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to about 1/8 inch thickness. Use a large star-shaped cookie cutter about 8 inches across to cut a star shape. Place on the prepared sheet.
03 - Cut remaining pastry into 1/2 inch wide strips. Arrange strips around the star edges to create a raised border and gently press to seal.
04 - Brush pastry edges with beaten egg. Sprinkle with sesame seeds and extra Parmesan if desired.
05 - Bake for 10 to 12 minutes or until golden and crisp. Cool completely on a wire rack.
06 - Combine cream cheese, ricotta, pesto, garlic, Parmesan, lemon juice, salt, and pepper in a bowl. Mix until smooth.
07 - Transfer cooled pastry base to a serving platter. Spoon and spread pesto filling evenly inside the raised border.
08 - Serve immediately, using the crispy pastry edges to scoop the creamy dip.

# Expert Suggestions:

01 -
  • A visually stunning star-shaped appetizer that doubles as a dip and crispy crackers.
  • Combines creamy pesto, soft cheeses, and the buttery crunch of puff pastry for a delightful texture contrast.
  • Quick and easy to prepare, perfect for both casual and festive occasions.
  • Vegetarian and versatile—customize with sun-dried tomatoes or olives to suit your taste.
02 -
  • Use a sharp star-shaped cookie cutter or a sturdy paper template to achieve precise edges.
  • Brush the beaten egg carefully to avoid pooling, ensuring even browning on the edges.
  • Cool the pastry fully before adding the dip to keep the crust crisp.
  • To add texture, sprinkle some sesame seeds or extra Parmesan before baking.
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