This puff pastry star appetizer is a stunning savory twist on the viral puff pastry star. Filled with creamy ricotta, prosciutto and melty mozzarella, it bakes into a golden, pull-apart antipasto for holiday entertaining.
The holiday season calls for something festive on the table, and this puff pastry star appetizer is a beautiful savory option for any gathering. Instead of a sweet pastry design like my puff pastry candy cane or puff pastry Christmas trees, this version is Italian-inspired and filled with ricotta, prosciutto and cheese that bake into crisp, golden layers with a soft, melty center.
If you enjoy my savory Christmas trees, this recipe is the perfect addition to your holiday appetizers. It has a beautiful Christmas star look with a rich flavor that disappears quickly at any party.
Why You’ll Love This Recipe
- Easy to assemble: Simple steps and a handful of ingredients come together into a beautiful holiday starter.
- Make ahead friendly: Assemble the festive Christmas puff pastry star appetizer earlier in the day and chill it until baking time, so it’s ready when guests arrive.
Ingredient Notes
- Puff pastry: Use one round sheet of thawed puff pastry. If you prefer to make it from scratch, try my homemade puff pastry recipe. If using store-bought rectangular sheets, trim and shape into a circle so the star folds evenly.
- Ricotta or cream cheese: Ricotta keeps the filling light and creamy, while cream cheese gives a richer texture. Drain ricotta if it seems very wet so the pastry stays crisp.
- Prosciutto, ham or salami: Any thinly sliced cured meat works. Prosciutto adds the most classic Italian flavor, while ham or salami give a slightly heartier bite.
- Melting cheese: Small cubes of mozzarella, fontina, gruyere or swiss melt beautifully inside the pastry. Choose a firm cheese so it doesn’t leak during baking.
- Olives: Black or green olives can be used to secure the tips of the star and prevent them from lifting in the oven. Whole or halved both work.
- Milk: Brushing the pastry with milk helps it become golden and crisp. Cream works too for a slightly richer color.
- Oregano: A pinch or two adds a light Italian flavor on top of the ricotta.
- Seeds: Sesame seeds or poppy seeds add a nice decorative finish and a little crunch once baked.
How to Make a Puff Pastry Star Appetizer
Place the round puff pastry on a sheet of parchment paper. Using a sharp knife or pizza cutter, make 8 cuts from the outer edge toward the center, stopping about 2 inches before the middle. Turn the pastry slightly and make 8 more cuts in between the first ones so you end up with 16 equal points.
Spread the ricotta over the base of the pastry, leaving a small border around the edges. Place a small folded piece of prosciutto and a cube of cheese at the top of each large wedge where the point begins.
Take the tip of each large wedge and pull it toward the center to cover the filling. Press the edges lightly to seal. Repeat with all the large wedges until the center forms a closed star shape.
Add a small cube of cheese to each of the smaller inner triangles. Fold each point outward over the cheese and secure it with an olive so the tips stay in place while baking.
Sprinkle the ricotta with a pinch of oregano. Brush the pastry with milk and add sesame or poppy seeds for texture.
Slide the parchment onto a baking sheet and chill the star while you preheat the oven. Bake until the pastry is puffed and golden. Serve warm.
recipe tips
- Keep the pastry cold: Cold puff pastry rises higher and keeps its star shape. If it starts to soften while you work, pop it in the fridge for a few minutes.
- Use small amounts of filling: A light layer of ricotta and small pieces of prosciutto and cheese help the points fold neatly and prevent any leaking while the pastry bakes.
- Cut clean, even points: Sharp, even cuts give the pastry a uniform pull-apart shape once baked. A pizza cutter works especially well for getting smooth lines.
- Chill before baking: Chilling the assembled star for 15 to 20 minutes helps the layers puff up beautifully in the oven and keeps the filling in place.
- Watch the color: For the best flaky texture, bake until the pastry is puffed and a deep golden brown. Undercooked puff pastry can flatten as it cools.
- Serve warm: This savory puff pastry star appetizer is at its best straight from the oven when the cheese is melted and the layers are crisp.
Variations
- Pesto star: Spread a thin layer of basil pesto under the ricotta or replace the ricotta entirely with pesto for a more classic flavor. Try my pesto pinwheels for another easy puff pastry idea.
- Spinach and cheese: Stir a handful of chopped cooked spinach into the ricotta for a mild, savory twist. Make sure the spinach is well-drained so the pastry stays crisp.
- Mushroom and fontina: Add a small spoonful of finely chopped sautéed mushrooms with a cube of fontina in each point for a warm, earthy Italian flavor. Try my mushroom puff pastry appetizer for another idea.
- All-cheese version: Skip the prosciutto and use a combination of mozzarella, fontina and a touch of grated Parmesan for a vegetarian option.
This is one of our favourites, puff pastry star appetizer! The perfect holiday recipe. Buon Appetito!
- 1 round puff pastry (thawed)
- ¼-⅓ cup ricotta cheese or cream cheese
- 8 slices prosciutto, ham or salami (or mixture)
- 8 cubes firm mozzarella, fontina, gruyere or swiss cheese
- 4-8 black / green olives
EXTRAS
- 1-2 tablespoons milk
- 2-3 pinches oregano
- 1-2 tablespoons seeds (poppy or sesame)
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Place the round puff pastry on a sheet of parchment paper. Using a sharp knife or pizza cutter, make 8 cuts from the outer edge toward the centre, stopping about 2 inches / 5 cm before the middle. Turn the pastry slightly and make 8 more cuts in between the first ones so you end up with 16 equal points. (see photos)
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Spread the ricotta all over the base leaving a 1 inch / 2 cm boarder.
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Place folded piece or a piece of prociutto or pancetta and a piece of cheese at the top in the middle of each triangle (be careful of the amount as you’ll be closing the puff pastry over it). Then, take each tip of the wedge and bring it toward the centre, completely covering the filling. Repeat this process for both tips of the wedge and seal the puff pastry over the filling. Wetting your fingers with water will help to seal the edges.
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Add a small cube of cheese to each of the smaller inner triangles. Fold each point outward over the cheese. Secure the tips with a black olive (whole or cut in half) so they don’t rise during cooking. Sprinkle the ricotta with oregano. Brush the pastry with milk and sprinkle with sesame and/or poppy seeds.
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Place the star on a large baking sheet and chill for 20 minutes while the oven is pre-heating to 375F/190C.
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Bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!
How to store the Puff Pastry Star Appetizer?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to bring back the flaky texture. I don’t recommend freezing since puff pastry can lose its light, crisp layers once thawed.
Calories: 62kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 100mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 62IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 0.3mg | Phosphorus: 36mg
recipe FAQs
Yes. You can assemble the star and keep it covered in the refrigerator for up to 6 hours before baking. Brush with milk and add the seeds right before it goes into the oven so it bakes up golden and crisp.
Absolutely. Prosciutto is traditional, but ham or salami work well too. For the cheese, choose something that melts nicely such as mozzarella, fontina or gruyere.
Puff pastry needs to stay cold. If it softens while you’re assembling the star, place it back in the refrigerator for a few minutes. Also make sure your oven is fully preheated before baking.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to bring back the flaky texture. I don’t recommend freezing since puff pastry can lose its light, crisp layers once thawed.
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