Easy and Elegant Puff Pastry Caprese Cups
Puff pastry caprese cups are delicious caprese appetizer bites perfect for entertaining. These caprese bites burst with sweet tomatoes, creamy mozzarella, sweet and spicy basil in a buttery flaky edible cup.
Post may contain affiliate links. As a member of the Amazon affiliate program, I may earn a small commision from qualifying purchases. To read my affiliate policy, click here.
I have a serious thing for caprese.
Really, I love all things caprese like fried mozzarella caprese salad.
Though caprese salad pretty much tastes like summer, it is pretty hard to serve as an appetizer for summer social events like weddings and baby or bridal showers because generally you have to sit down to eat it.
You know, you need a fork and knife.
It’s a big deal.
But there are a few ways to turn the knife and fork sit down salad into a portable mini caprese bite.
You could make mini caprese skewers by subbing out cherry tomatoes and mini balls of mozzarella or you could pack all that flavor into a handy, dandy edible cup made out of something like- oh I don’t know puff pastry.
Putting the caprese salad inside flaky puff pastry cups makes it totally portable and perfect for mingling.
You could definitely serve these mini caprese salad cups at party or gathering as an appetizer.
Ingredients and Kitchen Supplies
To make these you’ll need:
- Puff Pastry– You can find this in the frozen section of the grocery store.
- Cherry tomatoes– Diced
- Fresh mozzarella– I used the miniature fresh mozzarella balls cut into small pieces
- Basil– Fresh basil leaves cut into ribbons.
- Olive oil– Don’t substitute a different oil.
- Glaze ingredients– Balsamic vinegar and honey
You’ll also want some basic kitchen supplies including:
How to Make Puff Pastry Caprese Cups
1. Thaw the puff pastry.
Let the dough sit on the the counter until it is pliable and easy to work with. While it thaws, preheat the oven to 400.
2. Cut the dough into squares.
When the dough is thawed, cut it into strips along the fold lines.
Fold each strip into thirds to make squares.
Cut along the fold lines to make the squares.
You should wind up with 18 squares in the package.
3. Make the cups for the caprese salad.
To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle.
Repeat on the other side.
Place each square into a mini muffin tin.
Leave every other space in the muffin tin empty to account for the dough rising.
Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown.
4. Make the caprese filling.
Once the puff pastry cups are done, remove them from oven and let them cool.
While the cups cool, chop the tomatoes and mozzarella balls into very small pieces.
Combine in a small bowl with the basil ribbons, pressed clove of garlic, olive oil and salt and pepper.
Fill each Puff Pastry cup with a spoonful of the salad.
5. Make the balsamic reduction.
Whisk together a half cup of balsamic dressing and a tablespoon of honey together in a small saucepan.
Heat over medium low heat, stirring occasionally, until it slowly simmers and reduces by half.
Drizzle it over top of the caprese puff pastry bites.
Storing leftovers
I don’t recommend planning to have leftovers. The puff pastry cups will get soggy if stored.
FAQs
Can I use phyllo dough instead to make pastry cups?
You could make caprese phyllo cups instead but I find puff pastry is a touch easier to work with and form cups out of. Plus puff pastry creates sturdier cups that hold up under the filling better If you want to make them with phyllo dough, I recommend buying the premade phyllo cups.
Do I have to top the caprese cups with balsamic reduction?
No! You can top it with almost anything you’d like. A few options includejust sticking to an olive oil drizzle, pesto, or Italian salad dressing
What is the difference between caprese and bruschetta?
Bruschetta is toasted pieces of crusty bread topped with a finely chopped fresh tomato salad. Caprese refers to the combination of tomatoes, mozzarella, and basil.
Tips and Tricks
- Prep the salad and the reduction while the pastry cups are baking to maximize your time.
- Want to make this ahead? Prep the salad ahead of time and refrigerate it. Shape but don’t bake the cups. Then before serving, bake the cups and make the glaze. Assemble and serve.
- If the puff pastry cups puff up too much in the middle of the cup, just poke it gently with a fork or press it down with the back of spoon to deflate a touch.
Other Caprese Recipes
- Shrimp Caprese Salad with Honey Balsamic Reduction
- Strawberry Caprese Salad
- Easy Baguette Caprese Sandwich with Pesto
- Panzanella Caprese Salad
- The Best Burrata Caprese Salad
- Mini Caprese Skewers
- Air Fryer Gnocchi Caprese
- 5 Minute Easy Caprese Panini Sandwich with Pesto
- Fried Mozzarella Caprese Salad
- Instant Pot Caprese Pasta
- Shrimp Caprese Pasta
- Caprese Zoodle Bowls with Chickpeas
- Elegant and Easy Prosciutto Caprese Skewers
- Easy Pesto Caprese Salad (Italian Mozzarella, Tomato, Basil Salad)
- Easy Tortellini Caprese Skewers
- Caprese Tortellini Pasta Salad with Pesto
And if you like these puff pastry appetizer cups, be sure to check out these cute Puff Pastry Cheesecake Cups for dessert!
Did you make this? Let me know!
Did you make these caprese cups or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Ingredients
- 1 package of Puff Pastry
- 1/2 cup of cherry tomatoes
- 2 ounces of miniature fresh mozzarella balls
- 8 leaves of fresh basil cut into ribbons
- 1 clove of garlic
- 1 tbs of olive oil
- salt and pepper to taste
For the balsamic glaze
- 1/2 cup of balsamic vinegar
- 1 tbs honey
Instructions
- Preheat the oven to 400.
- Thaw the Puff Pastry Sheets on the counter until pliable and easy to work with. When the dough is thawed, cut it into strips along the fold lines. Fold each strip into thirds to make squares. Cut along the fold lines to make the squares. You should wind up with 18 squares in the package.
- To make the cups, gently squeeze the two parallel sides of the square to pinch the opposite sides towards the middle. Repeat on the other side. Place each square into a mini muffin tin. Leave every other space in the muffin tin empty to account for the dough rising.
- Bake at 400 degrees for 9-11 minutes or until the pastry is golden brown.
- Remove from oven and let cool. If the middles of the cups have puffed up too much, gently press down with a spoon to make room for the filling.
- While the dough is baking, chop the tomatoes and mozzarella balls into very small pieces. Combine in a small bowl with the basil ribbons, pressed clove of garlic, olive oil and salt and pepper. Fill each Puff Pastry cup with a spoonful of the salad. Drizzle balsamic reduction to taste on each cup.
To make the balsamic reduction
- Whisk together a half cup of balsamic dressing and a tablespoon of honey. Heat over medium low heat, stirring occasionally, until it slowly simmers and reduces by half (about 10 minutes). Serve immediately.
Mmm these sound and look so good!!
So good!
One of my favourite salads too ☺️ Such a cute idea with puff pastry! Pinning!
Thank you!
Thank you <3
These look so good and delicious! What an easy dish!
Super easy!
Your Puff Pastry Caprese Cups look amazing!!! I’m an idiot in the kitchen and your recipe makes me think even I can make them. Great job! Food photography is on point as well!
Thank you!
I love anything puff pastry. Must try your recipe.
Thank you!