Pesto Zucchini Roses Make The Most Of Summer's Produce
When you’ve baked enough zucchini bread, cakes, and muffins to feed an army and there’s STILL more zucchini in the fridge, make these pesto zucchini roses. Mozzarella and pesto join long strips of zucchini inside coils of crisp buttery puff pastry for a summertime twist on our popular pizza roses that’s as easy to make as it is impressive to look at.
The zucchini:
Zucchini is loaded with moisture, so it has the potential to sog out the pastry and prevent it from baking properly. To avoid this, pre-salting the zucchini is key. Line a large baking sheet with paper towels, arrange the zucchini on top in a single layer, sprinkle with 1 teaspoon salt, and let it sit for 15 minutes. The salt draws the moisture out of the zucchini, concentrating its flavor as well as preseasoning it. Make sure to thoroughly blot the zucchini with more paper towels before layering it with the pesto and the puff pastry. It should feel completely dry to the touch.
The puff pastry:
Store-bought puff pastry is brilliant for building stunning desserts and pastry concoctions with relatively little effort. It’s not difficult to work with, but there are definitely a few things to keep in mind. Here are my top tips for getting the most out of that store-bought puff.
Thaw it overnight. If you can, thaw the whole box of puff pastry overnight in the refrigerator. A long defrost period at a cool temperature will ensure the puff is evenly thawed without danger of getting too warm and losing its lamination (see below!). If you’re pinched for time, you can express the defrost process by letting the pastry sit at room temperature until it’s pliable enough to unfold and roll out (but still hopefully cold!). This should take about 20 minutes, depending on the temperature of the room—but you’ll want to check it frequently to make sure it’s not getting too warm.
Keep it cold. Puff pastry gets its magical puff from lamination: Many thin sheets of dough and butter layered on top of each other. When the pastry goes into the oven, the butter melts, the moisture in that butter expands and evaporates, and this causes the dough to puff; however, if that butter has gotten too warm at any point during the rolling out and cutting process, the pastry won’t puff as well. So preserve your pastry’s “puffability” by keeping it in the refrigerator until just before you’re ready to roll it out, popping it back into the fridge to chill down if it starts to feel sticky at any point while you’re forming the roses, and chilling those roses down before they go into the oven.
Bake it well. Puff pastry is designed to be baked until it’s a gorgeous golden brown. In addition to bringing a richer flavor, that deep golden color means that the pastry is actually cooked through. Slightly underbaked cookies might be delicious, but underbaked puff pastry is just gross.
Storage:
These roses are best fresh. No matter how much you’ve worked to eliminate wateriness, the zucchini still carries some extra moisture, which will eventually soften the pastry. If you have leftovers, they can be stored in the refrigerator overnight. I recommend avoiding a completely airtight container, though: Giving the roses a little room to breathe will delay the softening process.
Did you try making this? Let us know how it went in the comments!
Yields: 12 servings
Prep Time: 5 mins
Total Time: 1 hour 45 mins
Ingredients
2
medium zucchini (about 1 lb.), sliced lengthwise into ⅛” strips (preferably with a mandoline)
1 tsp.
kosher salt
Nonstick cooking spray
1
(17.3-oz.) pkg. frozen puff pastry, thawed in refrigerator overnight
1/2 c.
store-bought or homemade pesto, divided
3/4 c.
shredded mozzarella cheese, divided
Directions
On a baking sheet lined with paper towels, arrange zucchini strips in a single layer; season with salt. Let sit 15 minutes to let zucchini release moisture, then blot dry with more paper towels (zucchini should be dry to the touch).
Spray a standard (12-cup) muffin tin with cooking spray. On a clean work surface, roll out one sheet of puff pastry to a 10” x 9” rectangle (if pastry is cold, you shouldn’t need flour). Using a pastry cutter or a sharp knife, slice rectangle horizontally into 6 strips about 1 ½” wide and 10” long.
Spread one strip with about 2 teaspoons pesto, then line with zucchini strips, trimming and dividing strips as needed to fit length of pastry. Sprinkle zucchini with 1 tablespoon mozzarella, then roll strip into a tight coil. (If you like, you can slightly coil one long side of the strip as you roll it up to encourage it to take on a budding rose shape.) Arrange in prepared tin cut side up. Repeat with remaining strips, then repeat process with remaining sheet of puff pastry.
Refrigerate roses in tin until cold, 20 to 30 minutes.
Preheat oven to 400°. Bake roses until crisp and deeply golden brown all over, 25 to 30 minutes. (Some oil will have leaked into bottom of tins, and that’s okay!) Let cool in tin 5 minutes, then carefully remove with an offset spatula or butter knife. Transfer to a platter and serve warm.
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