Best Cheese Pesto Whirls Recipes

CHEESE AND PESTO SWIRLS

Steps:

• Preheat the oven to 180 degrees centigrade.
• Grease an oven proof baking tray.
• On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
• Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
• Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
• Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
• Once rolled refrigerate the pastry for at least 20- 30 minutes.
• Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
• Then use a pastry brush and paste the slices with egg wash.
• Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
• Transfer them to wire rack until completely cooled.
• Recipe by CLIP Creative and PR.

PESTO PUFF PASTRY PINWHEEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.