Need a holiday appetizer to feed your family? Look no further than this savory Romesco Star Bread
If you haven’t tried star bread before, now is your chance to see what all the hype is about! Star bread is beautiful, can be made sweet or savory, and is perfect for kids who absolutely love to eat anything they can pull apart with their hands! As if you needed another reason to convince you to give star bread a try, its also incredibly easy to make — Especially if you buy store bought pastry puff dough. Know one will know the difference, I promise!!
Savory versus Sweet
There are so many variations of star bread, but I am personally partial to the savory ones. I mean who doesn’t love a pastry loaded with cheese! I also feel like there is more opportunity to get creative with savory star breads. You can fill it with any type of cheese, pesto, cured meats, I mean the list goes on and on! In this recipe, I decided to make it with on of my all time favorite dips, Romesco!
If you haven’t had romesco before, you’re seriously missing out! It’s a smoky, tomato-based sauce that originated in Spain. On the other hand, If you’re already a romesco fan, be sure try my Cauliflower Steaks with Romesco for an incredibly delicious, vegan dinner or side dish! Better yet, just double up on the romesco portion of this recipe and keep it in the refrigerator to eat with crudities, cauliflower like above, or just smear it over crusty bread!
Romesco Star Bread
Course: Breads, AppetizersDifficulty: Easy8-10
servings30
minutes15
minutesIngredients
2 Sheets Puff Pastry Sheets (I like Pepperidge Farm)
½ Cup Toasted Whole Almonds, skin on
1 Roasted Red Pepper
3 Garlic Cloves
1 Roma Tomato
1 Tsp Paprika
⅓ Cup Grated Parmesan
1 Egg
Directions
- Preheat oven to 400 degrees Fahrenheit and take puff pastry dough out of the freezer to defrost
- Toast almonds in a dry skillet over medium high heat for 5 minutes until fragrant
- Add roasted red pepper, tomato, garlic, and paprika to a food processor and blend until combined. Add in the almonds and plus until combined. I prefer to give my romesco texture, so I do not blend the almonds very fine.
- Roll out the puff pastry dough and cut out a 9″ circle. Do this with the other piece as well then set it aside. On the circle you will be adding the filling to, sprinkle half of the grated parmesan. Then spoon the romesco onto the dough. Spread it around and keep the outside ½ inch of the dough free from filling. Sprinkle the remaining parmesan cheese over.
- Place the other circle of puff pastry dough directly over the first and press the sides down gently.
- Grab a small glass and use the rim (2-3 inches circumference) as a circle to mark the center of the dough. Cut 14-16 equal-sized strips through all the layers.
- Gently twist two adjacent strips away from each other then pinch them together. Repeat with all the other strips. Lightly beat an egg and brush it over the bread.
- Transfer the star bread to a greased parchment-lined baking tray and bake for 15 minutes. until it is nice and golden brown. If you want it extra crispy, you can broil it for 1 minute.
- Let cool a few minutes just so it is not scorching hot, then transfer to your favorite serving tray and enjoy!
Notes
- Bake just before serving. This appetizer is best warm!
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