Gluten Free Pesto Ricotta Puff Pastry

Having an elegant party? Want to impress guests? Want to get on the good side of family members or friends? Make this amazing gluten free pesto ricotta pastry.

While the recipe below is for a large batch of stuffed gluten free puff pastry, you can make one small roll using the Small Batch Gluten Free Puff Pastry Recipe. You’ll also find…

Gluten Free Dairy Free Puff Pastry and

Gluten Free Gum Free Puff Pastry

Gluten Free Pesto Ricotta Puff Pastry

Make this gluten free pesto ricotta pastry when decadence is at the top of your list. The creamy filling is encased by buttery puff pastry. 

Course Appetizer
Cuisine Italian
Ingredient Keyword almond, basil, pesto, ricotta, spinach
Prep Time 2 hours
Cook Time 18 minutes
Chill 1 hour 20 minutes
Total Time 2 hours 18 minutes
Servings 24


  • 1/2 recipe Gluten Free Puff Pastry
  • Potato starch for dusting
  • 1 recipe Almond Pesto using spinach or basil (or both)
  • 13 ounces gluten free ricotta cheese* ( homemade recipe) (or gluten free cream cheese + 1 tablespoon milk)
  • 1 large egg lightly beaten
  • 1/4 teaspoon nutmeg optional
  • Salt and pepper to taste
  • 1 large egg yolk for basting
  • 1 tablespoon milk (whole preferably) for basting
  • Sesame seeds for garnish (optional)


  1. Make the gluten free puff pastry as directed at the above-linked recipe. You won't need the entire recipe, but if you're going to go through the trouble of making puff pastry, why not make the entire recipe and use for multiple uses?

  2. While the puff pastry remains cold in the refrigerator, make the filling by stirring together the ricotta cheese, pesto sauce, 1 whole egg, nutmeg, salt, and pepper combined.

  3. Add the egg yolk and milk to a small bowl. Lightly whisk with a fork or small whisk; set aside.

  4. On a surface (I use a silicone pastry mat) heavily dusted with potato starch, roll the dough out to about 1/8 to 1/4-inch thick. Cut the puff pastry into 10-inch squares and place on one of the prepared baking sheets. Brush the edges of one half of the puff pastry with the egg mixture. Spoon some filling onto one side and fold the puff pastry over by lifting the parchment paper. Fold the dough over and press to seal; refrigerate for 20 minutes.

  5. Repeat with remaining dough until all of the filling is used up.

  6. Preheat oven to 400°F.

  7. Baste the tops of each pastry with egg wash (egg yolk-milk mixture) and sprinkle the top with sesame seeds, if using.

  8. Bake on center rack for 18 - 20 minutes or until golden brown.

  9. Remove from oven and allow to rest for 5 minutes on a wire rack. Slice into individual pieces and serve immediately.

  10. Store leftovers covered in the refrigerator for up to three days or no longer than the expiration date of the ricotta cheese, whichever is shorter.


I find that replacing xanthan gum with psyllium husk powder in this recipe produces the smoothest pastry. If the pastry dough appears dry at first, add a teaspoon, up to three, of water.

*Though your ricotta cheese may come in a 15-ounce container, don't use it all unless you need to stretch the filling.

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