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Crispy Puff Pastry Pinwheels Recipe Easy Homemade Pesto Parmesan Sun-Dried Tomato Snack

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These crispy puff pastry pinwheels combine vibrant basil pesto, nutty Parmesan, and tangy sun-dried tomatoes wrapped in flaky puff pastry for an easy, impressive snack or appetizer.

Ingredients

Scale
  • 1 package puff pastry sheets (usually two sheets), thawed but still cold
  • ½ cup (120 ml) basil pesto (store-bought or homemade)
  • ½ cup (50 g) freshly grated Parmesan cheese
  • ¼ cup (35 g) chopped sun-dried tomatoes (oil-packed preferred)
  • 1 large egg, beaten (for egg wash)
  • Optional: dried oregano or fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll out one sheet of thawed puff pastry to smooth any creases and slightly increase the size to about 10×12 inches (25×30 cm). Keep it cold but pliable.
  3. Spread about ¼ cup (60 ml) of pesto evenly over the entire surface of the pastry, leaving a small border around the edges.
  4. Sprinkle ¼ cup (25 g) of grated Parmesan and half of the chopped sun-dried tomatoes evenly over the pesto layer.
  5. Starting from the longer edge, carefully roll the pastry into a tight log, like a jelly roll, trying not to squeeze out the filling. Use a little flour if it sticks.
  6. Cut the roll into ½-inch (1.25 cm) thick slices using a sharp knife or pizza cutter. You should get about 12-14 pinwheels per sheet.
  7. Place the pinwheels cut-side up on the baking sheet, spaced about 1 inch (2.5 cm) apart.
  8. Lightly brush the tops with beaten egg for a golden finish.
  9. Repeat steps 2-8 with the second puff pastry sheet using the remaining pesto, Parmesan, and sun-dried tomatoes.
  10. Bake for 15-18 minutes or until the pinwheels are puffed and golden brown. Check frequently toward the end to prevent burning.
  11. Let the pinwheels rest for 5 minutes on the sheet before transferring to a wire rack or plate to crisp up further.

Notes

Keep puff pastry cold to maintain flaky layers. Use a sharp knife or pizza cutter dipped in flour for clean slices. If dough becomes sticky, chill for 10-15 minutes. Avoid overfilling to prevent soggy bottoms. Pinwheels can be prepared ahead and refrigerated before baking. Freeze uncooked pinwheels on a tray before storing in a bag for up to a month; bake from frozen adding 5 extra minutes.

Nutrition

Keywords: puff pastry pinwheels, pesto pinwheels, Parmesan snack, sun-dried tomato appetizer, easy party snack, crispy puff pastry

Find it online: https://tempotaste.com/crispy-puff-pastry-pinwheels-recipe-easy-homemade-pesto-parmesan-sun-dried-tomato-snack/