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Whipped Feta Lava Puff Bomb with Sun-Dried Tomato Core
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Whipped Feta Lava Puff Bomb with Sun-Dried Tomato Core

A delicious puff pastry filled with creamy whipped feta and a flavorful sun-dried tomato core, offering a burst of flavor with each bite.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Appetizer, Snack
Cuisine: European, Mediterranean
Keyword: Appetizer, Cheese Bomb, Puff Pastry, Sun-Dried Tomato, Whipped Feta
Servings: 6 servings
Calories: 250kcal

Ingredients

Feta Mixture

  • 200 g Feta Cheese Crumble this creamy, tangy cheese, known for its crumbly texture that melts beautifully when baked.
  • 100 g Cream Cheese Add a rich, velvety layer that balances the feta’s sharpness.
  • 1 tbsp Olive Oil A drizzle of this aromatic oil adds a hint of fruitiness and depth.
  • 1/2 tsp Garlic Powder Brings a savory kick, enriching the overall flavor profile.
  • 1/2 tsp Lemon Zest Brightens the dish with a refreshing citrus note.
  • Black Pepper, to taste Elevate the flavors with a touch of warmth and spice.
  • 2 tbsp Sun-Dried Tomato Pesto This vibrant, umami-packed spread serves as the delicious core of the lava bomb.
  • 1 tsp Calabrian Chili Paste or Harissa (optional) For those who crave a little heat.

Pastry

  • 1 sheet Puff Pastry, thawed This flaky layer encases the filling, creating the perfect golden exterior.
  • 1 Egg beaten (for egg wash) Ensures a beautiful golden finish when baked.
  • Olive oil or melted butter (for finishing) Adds gloss and flavor to your pastry.
  • Chopped herbs (optional, e.g., basil, oregano, thyme) Fresh herbs elevate the dish with an aromatic touch.
  • Chili flakes or sesame seeds (optional) Adds visual appeal and a spicy crunch.

Instructions

Preparation

  • Blend the Feta Mixture: Start by placing the crumbled feta cheese, cream cheese, olive oil, garlic powder, lemon zest, and black pepper into a food processor. Pulse until the mixture is smooth and fluffy.
  • Incorporate the Sun-Dried Tomato Pesto: Gently fold the sun-dried tomato pesto into the whipped feta. Chill this mix in the refrigerator for about 15 to 20 minutes.
  • Prepare the Puff Pastry: Roll out the puff pastry until it’s thin but not too fragile. Cut it into a large circle or square.

Assembly and Baking

  • Shape the Puff Bomb: Spoon the chilled feta mixture into the center of the pastry. Bring the edges of the pastry up and around the filling, sealing it into a dome.
  • Bake to Perfection: Place the puff bomb seam-side down on a parchment-lined baking tray. Brush with beaten egg and bake in a preheated oven at 200°C (400°F) for 22 to 25 minutes.

Serving

  • Rest and Serve: Allow it to rest for about 3 to 4 minutes after baking. Slice it open at the table for the lava flow effect and garnish as desired.

Notes

For healthier alternatives, consider low-fat cream cheese and whole wheat puff pastry. You can freeze unbaked puff bombs for up to a month.