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Made with pesto, basil, and Parmesan cheese, plus a sprinkling of chili flakes, these easy puff pastry pinwheels require just 6 ingredients and about an hour of prep time. The best puff pastry appetizer recipe!
Why Make These Pesto Puff Pastry Pinwheels?
In less than an hour and with just a handful of basic ingredients, you can whip up these flaky, buttery, Italian-inspired puff pastry pinweels. Whether you’re hosting a casual get-together or find yourself in need of a last-minute party appetizer, these handheld pastries are a surefire way to please a crowd.
Pesto pinwheels offer a solid vegetarian alternative to meat-based puff pastry appetizers like ham and cheese or asparagus and prosciutto pinwheels. They require zero utensils to eat (although a small plate or napkin will come in handy for catching the crumbs!) and can be enjoyed hot or at room temperature, so they’re a great addition to any cocktail party appetizer tray. Plus, this recipe is highly adaptable—try serving your pinwheels for brunch, lunch, or dinner. I like to eat mine alongside a salad or a bowl of homemade soup (no chicken noodle is my fave), or with a glass of wine for a late-night snack.
Ingredients for Making Puff Pastry Pinwheels
This puff pastry recipe requires just six ingredients (and the chili flakes are optional!) You’ll need:
- Puff pastry – One sheet is plenty. I’ve used store-bought 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.
- Pesto – Again, I’ve gone for jarred pesto to keep this recipe simple, but you can also make your own!
- 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.
- 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.
- 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.
Puff Pastry Pinwheel Recipe Tips and Tricks
These puff pastry pinwheels don’t require fancy tools or a high level of skill, but keep these tips and tricks in mind to elevate your pinwheels from pedestrian to perfection:
- 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.
- Mix it up – I’ve suggested green pesto, but you can also make your pinwheels with other types of pesto, like sundried tomato pesto, chili pesto, or roasted red pepper pesto. You can also substitute Grada Padano or Parmigiano Reggiano for the Parmesan, or opt for oregano or parsley instead of basil.
- 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!)
- Plan ahead – If you’re working with frozen puff pastry rather than refrigerated, you’ll need to thaw it according to the manufacturer’s directions.
Make-Ahead and Storage Suggestions
Puff pastry pinwheels are best enjoyed warm, so I suggest making this recipe just before serving time.
These pinwheels reheat nicely. Wrap the leftovers in foil or transfer to an airtight container and refrigerate for up to three days. When ready to reheat, simply place the 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
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!
Pesto Puff Pastry Pinwheels
- Total Time: 50 minutes
- Yield: 15 3-inch pinwheels 1x
Description
An easy recipe for puff pastry pinwheels with pesto, basil, and Parmesan cheese.
Ingredients
1 sheet puff pastry, thawed according to package directions if frozen
75 grams green pesto (about 1/4 cup + 1 tablespoon)
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
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 pastry is flaky and golden brown.
Transfer to a wire rack to cool. Garnish with chopped basil and shredded Parmesan. Serve pinwheels warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Oven
