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Whipped feta lava puff bomb with sun-dried tomato core on a plate
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Whipped Feta Lava Puff Bomb with Sun-Dried Tomato Core

A delightful dish featuring whipped feta and a sun-dried tomato core, enveloped in flaky puff pastry, perfect for any occasion.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Appetizer Recipe, easy recipe, Puff Pastry, Sun-Dried Tomato, Whipped Feta
Servings: 4 pieces
Calories: 350kcal

Ingredients

Feta Mixture

  • 200 g Feta Cheese Rich and tangy, bringing a delightful saltiness.
  • 100 g Cream Cheese Creamy and smooth, adding velvety texture.
  • 1 tbsp Olive Oil Smooth and fruity, enhances flavors beautifully.
  • 1/2 tsp Garlic Powder Aromatic, adding depth and warmth.
  • 1/2 tsp Lemon Zest Bright and zesty, it lifts the dish, balancing richness.
  • to taste Black Pepper Offers a gentle heat that complements the cheese.
  • 2 tbsp Sun-Dried Tomato Pesto Intensely flavored and savory, it provides the perfect core.
  • 1 tsp Calabrian Chili Paste or Harissa Optional, adds a touch of heat and complexity.

Pastry and Garnish

  • 1 sheet Puff Pastry Thawed, buttery, flaky layers creating a heavenly texture.
  • 1 Egg beaten (for egg wash) Gives a golden, shiny finish.
  • to taste Olive Oil or melted butter For finishing; enhances flaky crust and adds richness.
  • to taste Chopped herbs (basil, oregano, thyme) Optional; fresh, fragrant additions that elevate presentation.
  • to taste Chili flakes or sesame seeds Optional; adds texture and an aromatic punch.

Instructions

Preparation

  • Blend the Feta Mixture: In a food processor, combine the feta cheese, cream cheese, olive oil, garlic powder, lemon zest, and black pepper. Blend until the mixture becomes smooth and fluffy.
  • Incorporate the Sun-Dried Tomato Pesto: Stir in the sun-dried tomato pesto. Chill the mixture in the refrigerator for 15-20 minutes.
  • Prepare the Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface and cut it into a large circle or square.

Assembly and Baking

  • Fill and Shape the Pastry: Spoon the chilled feta mixture into the center of the pastry and gently fold it up, creating a sealed dome.
  • Add the Finishing Touches: Brush the top generously with the beaten egg wash. Preheat your oven to 200°C (400°F) and bake for 22-25 minutes until golden brown.

Serving

  • Serve and Impress: Allow the puff bomb to rest for 3-4 minutes before slicing it open at the table. Garnish and serve immediately.

Notes

Tips: Ensure puff pastry is well-thawed. Chill the whipped feta for maintaining shape during baking. Egg wash enhances presentation.