Whipped Feta Lava Puff Bomb with Sun-Dried Tomato Core
A delightful blend of rich buttery pastry and creamy whipped feta with a burst of sun-dried tomato pesto, perfect as an appetizer or snack.
Servings: 6 puffs
Calories: 210kcal
Ingredients
Filling
- 200 g Feta Cheese Rich and crumbly, bringing a unique saltiness.
- 100 g Cream Cheese Smooth and velvety, adding creaminess.
- 1 tbsp Olive Oil Aromatic and fruity, enhancing flavor.
- 1/2 tsp Garlic Powder Aromatic, complementing the cheeses beautifully.
- 1/2 tsp Lemon Zest Bright and tangy, a refreshing contrast.
- Black Pepper To taste, warming and enhancing flavors.
- 2 tbsp Sun-Dried Tomato Pesto Rich and slightly tangy, offering a deep flavor core.
Pastry
- 1 sheet Puff Pastry, Thawed Light and flaky, creating a tender exterior.
- 1 egg Beaten (for Egg Wash) Ensuring a golden finish.
- Olive Oil or Melted Butter (for Finishing) Adding richness and shine.
- Chopped Herbs (Basil, Oregano, Thyme) (Optional) Fresh and aromatic, enhancing taste.
- Chili Flakes or Sesame Seeds (Optional) Providing zing or crunch as a finishing touch.
Instructions
Preparation
- Combine the feta cheese, cream cheese, olive oil, garlic powder, lemon zest, and black pepper in a food processor. Blend until smooth and fluffy.
- Gently stir the sun-dried tomato pesto into the whipped feta. You can fold it for a marbled effect or layer it in for a core. Chill the mixture in the fridge for 15–20 minutes.
Assembly
- Roll out the puff pastry and cut into a large circle or square. Spoon the feta mixture into the center.
- Fold the pastry around the filling and seal securely. Place seam-side down on a parchment-lined baking tray.
Baking
- Brush the top with beaten egg and bake in a preheated oven at 200°C (400°F) for 22–25 minutes until golden brown.
- Let rest for 3–4 minutes before serving. Slice open and garnish with optional herbs or seeds.
Notes
Ensure puff pastry is completely thawed and slightly chilled for easier handling. Avoid overmixing the feta to retain fluffiness. Always chill the filling before enclosing in pastry to avoid leaking.