Crowned Puff Pastry Wreath with Burrata, Grilled Peaches & Pistachios
A beautiful and delicious dish featuring creamy burrata, sweet grilled peaches, and crunchy pistachios wrapped in flaky puff pastry, perfect for gatherings.
Ingredients
For the Pastry
- 1 sheet puff pastry (250 g), thawed Make sure the puff pastry is fully thawed for best results.
- 1 egg beaten (for egg wash)
- 1 tbsp sesame seeds or poppy seeds (optional, for decoration)
For the Filling
- 1 whole burrata (approx. 125–150 g) Can substitute with fresh mozzarella or ricotta if burrata is not available.
- 2 ripe peaches, sliced into wedges Can use frozen peaches, thawed and drained.
- 1 tsp olive oil
- Pinch of salt
- 40 g roasted pistachios, roughly chopped Can experiment with other nuts like walnuts or almonds.
- 1–2 tbsp balsamic glaze
- Fresh basil or thyme (optional) Try adding other herbs like rosemary for more flavor.
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
- On the tray, shape the puff pastry into a rough circle. Cut a small circle from the center to create a wreath shape.
- Fold and crimp the outer edges slightly. Brush the entire pastry with beaten egg and sprinkle with seeds if using.
Cooking
- Bake for 20–25 minutes until the pastry is puffed and golden brown. Let it cool slightly.
- While the pastry is cooling, heat a grill pan with olive oil. Grill the peach wedges on high heat for about 2–3 minutes on each side until slightly charred.
- Place the burrata in the center of the cooled pastry wreath. Arrange the grilled peaches over the top.
- Scatter the chopped pistachios on top and drizzle with balsamic glaze.
- Serve immediately—cut it like a crown and scoop up a bit of everything.
Notes
This dish is best served warm. You can place it at the center of the table for everyone to share. If you need to store any leftovers, keep them in an airtight container in the refrigerator for up to two days. Reheat in the oven to regain some of the pastry's crispiness before serving.