Puff Pastry Pinwheels with Pesto

Made with green pesto, fresh basil, and Parmesan cheese, these easy puff pastry pinwheels require just six ingredients and about an hour of prep time. They offer a vegetarian-friendly alternative to meat-based puff pastry appetizers; need zero utensils to eat (although a small plate or napkin will come in handy for catching the crumbs); and taste great warm or at room temperature. Serve pesto pinwheels for brunch, lunch, or dinner, or with a glass of wine as a late-night snack!

Pesto Pinwheel Ingredients

• Puff Pastry – One sheet is plenty. I’ve used store-bought puff pastry for speed and convenience, but feel free to make these pinwheels with homemade puff pastry if you happen to have a block in the freezer. If using frozen pastry, remember to allow time for it to thaw in the fridge before baking.
• Pesto – Jarred pesto keeps this recipe simple, but you can also make your own. I’ve opted for green pesto, but you can make your pinwheels with other types of pesto, like sundried tomato pesto, chili pesto, or roasted red pepper pesto. And save the rest of the jar—it’s great for making my pesto pizza recipe.

• Parmesan Cheese – You’ll need grated Parmesan (or another hard cheese, like Grada Padano) for assembly, plus more to garnish the pinwheels just prior to serving. I like to spring for a block of Parmesan and grate the cheese on a Microplane, but pre-shredded or even canned grated cheese will also work in a pinch.
• Chili Flakes – These are optional, but a pinch or two of chili flakes gives the pastries a touch of heat.
• Fresh Basil – Or another chopped herb, like oregano or parsley. Choose fresh herbs for this recipe, not dried. Dried herbs lack flavor and color, and won’t contribute much of anything to the finished product.
• Egg – Brushing the pinwheels with beaten egg makes the puff pastry extra-flaky, with a deep, golden-brown color. Be sure to egg wash the sides of each pinwheel only—see my notes below.

Tips and Tricks

• Keep the pastry cold. I haven’t included a chilling step in this recipe, but if your kitchen runs warm and the pastry log begins to feel soft or mushy, pop it in the fridge or freezer for a few minutes before slicing. And make sure your chef’s knife is extra-sharp so you can slice cleanly through the pastry.
• Keep a small palette knife handy. A small stepped palette knife is great for spreading the pesto, and also makes it easy to transfer the pinwheels from rolling mat to tray.
• Apply the egg wash carefully. Be sure to brush the sides of each pinwheel only, not the tops.  If applied to the thin, sliced edges, egg wash can act as a “glue,” preventing the layers from puffing as they bake.
• Use a rolling mat. A silicone rolling mat prevents the pastry from sticking, and makes for easy cleanup.  But never slice directly on the mat—place a cutting board underneath the puff pastry to avoid damaging the mat (or your countertop!)

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Pesto Puff Pastry Pinwheels

Recipe by becky

• Total Time50 minutes
• Yield15 3-inch pinwheels 1x

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An easy recipe for puff pastry pinwheels with pesto, basil, and Parmesan cheese.

Ingredients

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1 sheet puff pastry, thawed according to package directions if frozen
80 grams green pesto (about 1/3 cup)
18 grams grated Parmesan cheese (1/4 cup), plus more to garnish
Pinch chili flakes
4 grams finely chopped fresh basil (2 tablespoons), plus more to garnish
1 medium egg, lightly beaten

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Instructions

Preheat oven to 400° F (205° C). Line a half-sheet rimmed baking tray with parchment or a silicone mat.

On a silicone rolling mat or lightly floured countertop, gently unroll the puff pastry. Use a rolling pin to make the pastry a few inches wider, or a knife to trim away any excess. When finished, you should have a 9 x 11-inch rectangle.

With a small stepped palette knife or rubber spatula, spread the pesto on top of the puff pastry, allowing a 1/2-inch border along the bottom edge.

Scatter the Parmesan cheese on top of the pesto.

Sprinkle with chili flakes and fresh basil.

Roll the pastry toward you until it forms a tight log. Use a pastry brush to egg wash the bottom border, then pat with your fingertips to seal the log.

With a sharp chef’s knife, slice the log crosswise into 3/4-inch slices. You should have about 15 total slices.

Transfer to the prepared baking sheet, allowing space for the pinwheels to spread as they bake.

With a pastry brush, brush the sides of each slice with beaten egg. Do not apply egg to the tops of the slices.

Bake in preheated oven for 18-20 minutes or until bubbly, flaky, and golden brown.

Transfer to a wire rack to cool. Garnish with chopped basil and shredded Parmesan. Serve warm or at room temperature.

 

Equipment

chef’s knife

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green pesto

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rolling mat

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• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Appetizers
• Method: Oven

Make-Ahead and Storage Suggestions

Puff pastry pinwheels are best enjoyed warm, so I suggest making this recipe just before serving time.

To reheat: Wrap the leftovers in foil and refrigerate for up to three days. To reheat, arrange pinwheels on a parchment-lined tray and heat in a 350° F (176° C) oven for 5-10 minutes, or until warmed through.

Other Puff Pastry Appetizers You Might Enjoy

Lattice Puff Pastry with Cheese and Onions
Vegetarian Sausage Rolls
Pea and Mint Tartlets
Puff Pastry Anchovy Sticks
Everything Bagel Puff Pastry Pinwheels
Butternut Squash Puff Pastry Tart

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!