These Cheese and Pesto Fantails are delightful, savory pastries with a great flavor combination and a visually stunning presentation. They are ideal as appetizers, snacks, or even a side dish for meals. They are versatile and easy to prepare, making them a crowd-pleaser for parties, gatherings, or casual meals. The savory combination of cheese and pesto in this unique pastry form is sure to impress.
These pastries are made with layers of soft dough shapedinto a fan shape, giving them their distinct “fantail” appearance. Inside, the dough is generously spread with vibrant, green pesto sauce, which provides an herby, garlicky base with a hint of nuttiness.
The pesto is complemented by cheese, like mozzarella or cheddar, which melts beautifully, giving the fantails a gooey, cheesy center. As they bake, the fantails develop a golden, crisp exterior while the pesto and cheese meld together into a deliciously aromatic filling. The combination of crunchy layers and soft, cheesy goodness makes each bite a perfect balance of textures and flavors.
How to make Cheese and Pesto Fantails
Begin by adding yeast, sugar, and warm water to a large bowl. Let it rest for 5-10 minutes to activate the yeast.
Next, add flour, salt, milk, egg, and melted butter to the bowl. Stir to combine and knead the dough for 5-8 minutes until it becomes soft and pulls away from the sides of the bowl. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm area for about 1 hour until doubled in size. This step is important for the fantails to become fluffy and light.
Grease a 12-cup muffin pan with a bit of oil. This will give your fantails a nice crisp edge and prevent them from sticking.
How to shape the fantails
Once the dough has doubled in size, punch it down to release the air. Divide it into two equal pieces on a floured surface.
Roll one half into a 12-inch (30cm) square. Now, spread half of your pesto evenly over the dough. For extra flavor, use homemade pesto made from fresh basil, garlic, pine nuts, Parmesan, and olive oil. Next, sprinkle half of your shredded cheese—mozzarella, cheddar, or even Gruyère work well—over the pesto. A pinch of salt and pepper at this stage enhances the flavors even more.
To shape the fantails, cut the dough into 6 even strips. Stack the strips on top of each other, then cut them into 6 equal pieces. Place them into the muffin cups.
Repeat the same process with the second half of the dough, pesto, and cheese. Gently separate the layers of each piece, creating that signature fan shape.
Cover the pan with a kitchen towel and let them rise for about 15-20 minutes. Meanwhile, preheat your oven to 375°F (190°C).
Bake the fantails for 18-20 minutes until golden brown. After baking, let them cool in the pan for about 5 minutes before transferring them to a cooling rack. This helps them firm up and develop a perfect texture.
Now they’re ready to enjoy, crispy on the outside, soft and cheesy on the inside, with the bold flavor of pesto in every bite.
I hope you will give these cheese and pesto fantails a try. If you do, don’t forget to share the photos with me on Instagram. I would love to see how they turn out for you.
Other pastries you may like to try
Try our Easy No-Knead Focaccia recipe with a crispy golden crust and soft, airy center. Perfect for beginners and full of flavor with minimal effort.
These Twisted Cheese Bagels are chewy, flavorful, and packed with melty cheese. They are a fun twist on the classic and are perfect for breakfast or snacking.
These Yogurt Flatbreads are soft, pillowy flatbreads made with yogurt, quick and easy to prepare. They’re perfect for dips, or as a side to any meal.
YOU MAY ALSO LIKE:
Homemade Pretzels
Sesame and Cheese Pretzels
Cheese Puffs – Gougères
Homemade Cheese Sticks
Skillet Bread Four Cheese Spinach Dip
Four Cheese Crispy Cheese Balls
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Pumpkin Biscuits
Cheese Zucchini Muffins
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Knots 4 ways
Cheese and Pesto Fantails
Ingredients
For the Dough
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast , or 25g fresh yeast
- 1 tbsp (15g) sugar
- 1 tsp (5g) salt
- 1/3 cup (80ml) water , warm
- 3/4 cup (180ml) milk , warm
- 1 egg
- 1/4 cup (60g) butter , melted or softened
For Filling
- 1/3 cup (80g) pesto , softened, divided
- 1 cup (100g) cheddar cheese , grated, divided
Instructions
Prepare the dough.
- In a large bowl add yeast, sugar and warm water. Let it rest for 5-10 minutes to activate the yeast.
- Add the rest of the ingredients, flour, salt, milk, egg, and butter.
- Stir to combine and knead for 5-8 minutes until the dough is soft and pulls away from the sides of the bowl.
- Transfer the dough to an oiled bowl and cover with plastic wrap and let it rise for about 1 hour in a warm area, until doubled in size.
- Spray with oil a 12-cup muffin pan.
How to shape the fantails.
- Punch the dough down and transfer to a floured surface.
- Divide the dough into 2 equal pieces.
- Using a rolling pin, roll one piece of dough into a 12-inch (30cm) square.
- Spread half of the pesto over the rolled dough.
- Spread half of the cheese over the pesto.
- Sprinkle salt and pepper.
- Cut the dough into 6 equal strips using a bench scraper or a knife.
- Stack the strips one on top of the other. Invert the last one and place it on top of the others, with the pesto side facing down.
- Cut into 6 equal pieces.
- Place each piece into prepared muffin cups.
- Repeat with the remaining dough.
- Gently separate the layers to create a fantail. Cover the pan with a kitchen towel and let them rise in the pan for another 15-20 minutes.
How to bake the fantails.
- Meanwhile, preheat the oven to 375F (190C).
- Bake the pesto and cheese fantails for about 18-20 minutes until golden brown.
- Let them cool on the pan for 5 minutes and then transfer to a cooling rack to cool. Enjoy!
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.