Description
Dive into the delightful world of Pesto Pinwheels, a simple yet elegant snack that combines the robust flavors of pesto and sun-dried tomatoes wrapped in flaky puff pastry. These pinwheels are not only visually appealing but also packed with a cheesy, tangy punch that makes them irresistible at any party or gathering.
The beauty of this recipe lies in its versatility and ease of preparation, making it a perfect choice for both novice cooks and seasoned foodies. Whether you’re hosting a brunch, a casual get-together, or just need a quick snack, these Pesto Pinwheels promise to deliver both on taste and presentation, leaving your guests impressed and satisfied.
Ingredients
1 sheet puff pastry (½ package, thawed)
½ cup pesto (homemade or store-bought, 130g)
8 oz. sun-dried tomatoes (drained and chopped, 100g)
½ cup shredded parmesan (56g)
1 egg (for egg wash)
1 tablespoon water
Instructions
Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper.
Thaw the puff pastry on a floured surface. Roll it out to approximately 9″x16″ using a rolling pin.
Evenly brush the puff pastry with pesto. Distribute the sun-dried tomatoes and parmesan over the top, leaving about a ½” border around the edges.
Carefully roll the pastry into a log. Seal the edge with the egg wash.
Cut the log into ½” pinwheels. Place them on the prepared baking sheet, ensuring they are spaced apart.
Bake for 15-20 minutes, until golden brown. Allow to cool for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220 kcal