introduction
Savory Puff Pastry Candy Canes are a quick, tasty finger food that looks fun and festive. These green pesto twists baked in puff pastry give you a crisp, cheesy bite. They work for parties, snacks, or a simple appetizer when guests arrive. If you enjoy easy party bites, try this simple idea and check a sweet snack idea like chocolate nut candy for dessert.
why you’ll love this recipe
- Quick & Easy: Ready in about 20 minutes of hands-on time.
- Few simple ingredients: Puff pastry, pesto, mozzarella, egg.
- Looks special: Candy cane shapes add charm to any table.
- Crowd-pleaser: Savory, cheesy, and crisp — most people love them.
- Versatile: Serve warm or room temperature for parties or snacks.
This version stands out because the pesto gives fresh, herbal flavor and the twisted shape makes each piece crisp on the outside with gooey cheese inside. It feels festive and homemade without fuss.
Ingredients Needed
For the pastry:
- 1 package puff pastry sheets (thawed if frozen). Use ready-rolled sheets for ease.
For the filling and topping:
- 1/2 cup pesto (store-bought or homemade). Spread thinly for even flavor.
- 1 cup mozzarella cheese, shredded (low-moisture works best).
- 1 large egg, beaten (for egg wash to get a shiny top).
- Salt and black pepper, to taste.
Notes: Let the puff pastry warm a few minutes if it is very cold so it does not crack when rolling. Use a light hand with salt if your pesto is salty.
How to Make Savory Puff Pastry Candy Canes
- Preheat the oven: Heat to 400°F (200°C). A hot oven makes the pastry puff and turn golden.
- Prepare a work surface: Lightly flour a clean counter or use parchment. Unfold or roll the puff pastry sheets into a thin rectangle.
- Cut into strips: Use a sharp knife or pizza cutter to slice the pastry into even strips about 1 inch wide. Even strips bake evenly.
- Add pesto and cheese: Spread a thin layer of pesto on each strip. Sprinkle a little shredded mozzarella on top. Too much cheese can leak out, so keep it moderate.
- Shape the candy canes: Take a strip and gently twist it a few times to create a spiral. Curve one end to form the cane shape. Press ends lightly to seal. Twisting creates flaky layers and an attractive look.
- Arrange on a baking sheet: Line a baking sheet with parchment paper and place the twisted canes with space between them. They will puff and expand while baking.
- Egg wash and season: Brush each piece with beaten egg for a golden shine. Lightly sprinkle salt and a crack of black pepper over the tops.
- Bake: Put the sheet in the oven and bake 12–15 minutes, until pastry is golden brown and cheese is melted. Watch closely near the end so they do not burn.
- Cool briefly and serve: Let them rest 2–3 minutes on the sheet before moving to a rack or serving plate. They are best warm.
Why these steps matter: Preheating and egg wash give rise and color. Thin pesto and moderate cheese stop sogginess. Twisting makes layers crisp and flakey.
Ingredients :
- 1 package puff pastry sheets (thawed if frozen)
- 1/2 cup pesto
- 1 cup mozzarella cheese, shredded
- 1 egg (for egg wash)
- Salt and pepper to taste
Directions :
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheets on a floured surface and cut them into strips.
- Spread a thin layer of pesto on each strip and sprinkle with mozzarella cheese.
- Twist the strips to form candy cane shapes.
- Place them on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg and season with salt and pepper.
- Bake for 12-15 minutes or until golden brown.
- Serve warm as an appetizer or snack.
how to serve Savory Puff Pastry Candy Canes
- Serve warm on a platter with small dipping bowls of extra pesto, marinara, or a creamy dip.
- Pair with a light salad or charcuterie board for a fuller appetizer spread.
- These work well with hot soup or as finger food at holiday parties.
- For a child-friendly plate, cut into smaller pieces and serve with ketchup or plain yogurt dip.
how to store Savory Puff Pastry Candy Canes
- Short term: Keep in an airtight container at room temperature for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh crispness.
- Refrigerate: Store in the fridge up to 2 days. Reheat in oven or toaster oven to keep them flaky.
- Freeze: Freeze once fully cooled on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes until hot and crisp.
tips to make Savory Puff Pastry Candy Canes
- Keep pastry cold but pliable. If it tears, press and smooth the tear—no need to discard.
- Use low-moisture mozzarella to avoid soggy filling.
- Don’t overload pesto or cheese; a thin layer puffs better.
- Make even strips for uniform baking time.
- Turn on the oven light and watch the last 2 minutes — they can brown fast.
variation (if any)
- Add thin slices of prosciutto or ham along with pesto for a meaty version.
- Swap pesto for sun-dried tomato paste or olive tapenade for different flavors.
- Use grated Parmesan with mozzarella for a sharper taste.
- Make mini twists by cutting thinner strips for bite-sized snacks.
FAQs
Can I use frozen puff pastry?
Yes. Thaw according to the package instructions in the fridge overnight or on the counter for the time suggested. Let it warm a bit before rolling so it doesn’t crack.
Can I make these ahead of time?
You can shape them and freeze before baking. Bake from frozen, adding a few minutes to the bake time. Or bake, cool, and reheat in the oven before serving.
How do I keep them from getting soggy?
Use a light layer of pesto and low-moisture cheese. Bake until fully golden and reheat in the oven, not microwave, to restore crispness.
Can I make a gluten-free version?
Yes, use a gluten-free puff pastry brand. Baking times may vary, so watch for a golden color and crisp texture.
Is this recipe freezer-friendly?
Yes. Freeze shaped or baked canes. For best texture, freeze unbaked twists on a tray, then bag them. Bake from frozen or reheat baked ones in the oven.
Conclusion
Savory Puff Pastry Candy Canes are a fast, fun snack that looks great and tastes even better. They use simple pantry items and need little skill, yet they impress guests with flaky layers and bright pesto flavor. Try shaping them for any party or holiday, and share your results. If you like seeing other creative pastry ideas, check this jam puff pastry candy cane example from Sew White for more inspiration: Jam Puff Pastry Candy Cane Pastry – Sew White.
If you tried this recipe, please leave a comment and a star rating. What variation will you try next? Also consider pairing them with sweets like fall chocolate candy clusters for a full snack table.
Print
Savory Puff Pastry Candy Canes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Festive candy cane-shaped pastries filled with pesto and mozzarella, perfect for parties and snacks.
Ingredients
- 1 package puff pastry sheets (thawed if frozen)
- 1/2 cup pesto
- 1 cup mozzarella cheese, shredded
- 1 large egg (for egg wash)
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheets on a floured surface and cut them into strips.
- Spread a thin layer of pesto on each strip and sprinkle with mozzarella cheese.
- Twist the strips to form candy cane shapes.
- Place them on a baking sheet lined with parchment paper.
- Brush the tops with beaten egg and season with salt and pepper.
- Bake for 12-15 minutes or until golden brown.
- Serve warm as an appetizer or snack.
Notes
Let the puff pastry warm a few minutes if it is very cold to prevent cracking. Watch closely while baking to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg