Pesto Pinwheels
Pesto Pinwheels are an easy vegetarian appetizer! Take your finger food to the next level with pesto puff pastry pinwheels!
Servings: 24
Calories: 143kcal
Equipment
- 1 Chopping board
- 1 Butter Knife
- 1 Glad Wrap (Cling Wrap)
- 1 Sharp Knife
- 1 Baking Mat
- 1 Baking tray
- 1 Parchment Paper (Baking Paper)
- 1 Spray Olive Oil
- 1 Cooling rack
- 1 Flexible Silicon Turner
Ingredients
- 2 sheets frozen puff pastry Note 1
- ½ cup basil pesto Note 2
- ½ cup sun-dried tomato pesto Note 2
- ½ cup shredded parmesan cheese Note 3
- Greek Yogurt optional, to serve Note 4
- ½ tablespoon grated parmesan cheese optional, to serve Note 4
- 1 teaspoon finely chopped parsley optional, to serve Note 4
Instructions
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Remove frozen puff pastry from the freezer and set on the bench to thaw.
- Working one sheet at a time, place thawed puff pastry sheet onto a chopping board and use a butter knife to spread a layer of the pesto onto the pastry. Note 5
- Start at one end and roll the pastry to form a tight long log. Wrap in cling wrap and place in the freezer for 30 mins Optional Note 6
- Remove pastry from the freezer, place on chopping board and use a sharp knife to cut into portions.
- Transfer the cut pinwheels to the silicon baking mat (or parchment paper). Place the tray into the oven and allow the scrolls to bake for 15 mins.
- Use an oven mit to remove baking tray, place on heat proof surface and sprinkle parmesan cheese over each pinwheel.
- Return pinwheels to the oven for 5 - 10 mins till cheese is melted.
- When the timer is up, check that the pinwheels are done, then turn the oven off, leave the tray in so that the scrolls can start to cool.
- After about 5 mins, use a flexible turner and lift the cooked pinwheels off the baking mat and transfer them to the cooling rack.
- Sprinkle with parmesan cheese and finely chopped parsley. Optional
Notes
- Note 1: The pastry needs to be thawed so that it is flexible to allow us to roll it. Simply take out of the freezer and let thaw on bench or in the fridge.
- Note 2: I am using and recommend you do also store bought pesto from the fridge section. It is a basil pesto dip and sun-dried tomato pesto shown in the photos throughout the post. This makes the recipe easy and convenient without including the washing up of your food processor. Find a good brand and stick to it. I find the dip pesto's better to use as the jar version in the pasta aisle tends to be a little more salty and less 'fresh'.
- Note 3: This is the shredded version of parmesan cheese that you see in the process shots, where I am sprinkling it over the pinwheels and then baking them to have this melt.
- Note 4: These are optional extras that you might like to use to garnish your cooked pinwheels as you plate them. A sprinkle of grated parmesan cheese and finely chopped parsley with a small bowl of Greek Yoghurt is my favourite serving combination.
- Note 5: Be a little be gentle when spreading the pesto layer. The pastry is very soft and flexible. If you are too heavy handed, you will accidently put a hole it it.
- Note 6: This step is not essential but it really does help. It makes the pastry scroll firm and easier to cut with less mess. If you are in a hurry, you can skip this step, however, if you have time, I recommend it.
Nutrition
Calories: 143kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 116mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg