Best Pesto Puff Pastry Pinwheels Recipes

PUFF PASTRY PINWHEELS FILLED WITH SUN-DRIED TOMATOES AND PESTO

Steps:

• Preheat the oven to 350 degrees F.
• Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well.
• Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.

PESTO PUFF PASTRY PINWHEELS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry sheet and roll out into a rectangle. Spread pesto evenly over puff pastry, smoothing it out with a spoon. Scatter pine nuts evenly over the pesto and top with grated Parmesan cheese.
• Roll puff pastry up tightly like a jelly roll from the longer side. Brush with milk to glaze.
• Slice puff pastry roll into 12 to 15 pinwheels about 1/2-inch-thick. Lay pinwheels on the prepared baking sheet, leaving some space between each one.
• Bake in the preheated oven until pastry is lightly browned, 15 to 20 minutes. Let sit for 1 minute on baking sheet before removing.