Description
Pesto pinwheels blend Italian herb sauce with creamy cheese, rolled into delightful appetizer spirals. Crisp puff pastry delivers rich Mediterranean flavors guaranteed to impress guests at your next gathering.
Ingredients
Scale
Mains:
- 1 sheet puff pastry (½ package, thawed)
- ½ cup (130g) pesto (homemade or store-bought)
- 8 ounces (100g) sun-dried tomatoes (drained and chopped)
Cheese:
- ½ cup (56g) shredded parmesan
Binding/Coating:
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
- Warm the oven to 400°F (204°C) and line a large baking sheet with parchment paper, creating a non-stick surface for the delicate pastry.
- Gently thaw the puff pastry on a lightly floured surface, then skillfully roll it out to create a rectangular shape measuring approximately 9 inches by 16 inches (22.86 centimeters by 40.64 centimeters).
- Using a pastry brush, spread a generous layer of vibrant pesto across the entire surface of the rolled-out pastry, ensuring even coverage.
- Sprinkle chopped sun-dried tomatoes and finely grated parmesan cheese over the pesto-covered surface, leaving a half-inch (1.27 centimeters) border around the edges to prevent overflow during rolling.
- Carefully and tightly roll the pastry into a compact log, applying gentle pressure to maintain a consistent thickness.
- Seal the exposed edge by brushing it with egg wash, which will help the pastry adhere and create a seamless closure.
- Using a sharp knife, slice the log into half-inch (1.27 centimeters) thick pinwheels, revealing the beautiful spiral pattern.
- Arrange the pinwheels on the prepared baking sheet, spacing them evenly to allow for proper air circulation and uniform baking.
- Bake in the preheated oven for 15-20 minutes, watching for a golden-brown color that indicates perfect crispness.
- Remove from the oven and let the pinwheels cool for 10-15 minutes, allowing them to set and develop a delightful texture before serving.
Notes
- Puff pastry works best when completely thawed but still cold, preventing sticky handling and ensuring crisp, flaky layers.
- Sun-dried tomatoes add intense, concentrated flavor that beautifully complements the herbal pesto and buttery pastry.
- Rolling technique matters: gently but firmly create a tight log to prevent unraveling during baking and maintain perfect pinwheel shape.
- Egg wash creates a gorgeous golden-brown exterior and helps seal the pastry’s edge, preventing unwanted unrolling.
- Space pinwheels at least 1-2 inches apart on the baking sheet to allow proper air circulation and even browning.
- Store leftover pinwheels in an airtight container for up to 2 days, reheating briefly in the oven to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 287 kcal
- Sugar: 1.5 g
- Sodium: 336 mg
- Fat: 22.5 g
- Saturated Fat: 7.2 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 16.3 g
- Fiber: 1.4 g
- Protein: 8.9 g
- Cholesterol: 43 mg