Crowned Puff Pastry Wreath with Burrata, Grilled Peaches & Pistachios
This stunning and delicious centerpiece combines savory puff pastry with creamy burrata and sweet grilled peaches, topped with crunchy pistachios and balsamic glaze, perfect for gatherings.
Ingredients
For the Wreath
- 1 sheet puff pastry (250 g), thawed Make sure puff pastry is fully thawed
- 1 each 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)
- 2 each ripe peaches, sliced into wedges Frozen peaches can be used if thawed and drained
- 1 tsp olive oil For grilling peaches
- Pinch of salt
- 40 g roasted pistachios, roughly chopped
- 1–2 tbsp balsamic glaze Drizzle generously for added flavor
- Fresh basil or thyme (optional)
Instructions
Preparation
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
- Shape the puff pastry into a rough circle on the tray, cutting a small circle from the center to form a wreath shape.
- Fold and crimp the outer edges slightly, brush all over with beaten egg, and sprinkle seeds if using.
Cooking
- Bake for 20–25 minutes until puffed and golden brown. Let cool slightly.
- Meanwhile, heat a grill pan with olive oil and grill peach wedges on high heat for 2–3 minutes per side until slightly charred.
- Place the burrata in the center of the cooled wreath and arrange grilled peaches over the pastry.
- Scatter chopped pistachios on top and drizzle generously with balsamic glaze.
- Serve immediately—cut like a crown and scoop up a bit of everything.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The puff pastry may lose some of its crispiness, so it's best enjoyed fresh.