Need a last-minute appetizer that looks fancy? These.
Puff pastry + pesto + cheese = golden, flaky spirals of joy. Five ingredients. One baking sheet. Everyone thinks you tried hard. You didn’t. That’s the beauty.
Ingredients
Makes 16 pinwheels.
- 1 sheet puff pastry, thawed
- ¼ cup pesto (store-bought or homemade)
- ½ cup shredded mozzarella or Parmesan
- 1 egg, beaten (for egg wash)
- 2 tablespoons sun-dried tomatoes or pine nuts (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Step 2: Roll and Spread
- Lightly flour a surface. Roll puff pastry into a 10×12-inch rectangle.
- Spread pesto evenly over pastry, leaving a ½-inch border.
Step 3: Add Cheese
- Sprinkle mozzarella over pesto. Add sun-dried tomatoes or pine nuts if using.
Step 4: Roll Tight
- Starting from a long edge, roll pastry into a tight log.
- Brush the edge with egg wash to seal. Chill log for 10 minutes (easier slicing).
Step 5: Slice and Bake
- Slice log into ½-inch rounds. Place cut-side up on baking sheet.
- Brush tops with egg wash. Bake 12-15 minutes until golden and puffed.
Step 6: Serve
- Cool 5 minutes. Serve warm or at room temperature.
Summary
Prep Time: 10 minutes | Chill Time: 10 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Yield: 16 pinwheels
Difficulty: Easy
Storage Notes
Store Baked:
Keep in an airtight container for up to 2 days. Reheat at 350°F for 5 minutes to restore crispiness.
Freeze Unbaked:
Freeze sliced pinwheels on a tray, then transfer to a bag. Bake from frozen at 400°F for 15-18 minutes.
Make Ahead:
Roll the log up to 1 day ahead. Wrap tightly in plastic and refrigerate. Slice and bake when ready.
Flavor Swaps:
Try sun-dried tomato pesto, tapenade, or spicy red pepper spread instead of pesto.
