These delightful pesto puff pastry pinwheels are a perfect appetizer or snack for any occasion. With their flaky, buttery layers and savory filling, they are sure to impress your guests and satisfy your taste buds. Easy to make and quick to bake, these pinwheels are a fantastic addition to your culinary repertoire.
The ingredients for this recipe are quite simple and should be easy to find at your local supermarket. However, if you don't usually keep puff pastry or pesto on hand, you might need to make a special trip. Puff pastry is typically found in the frozen section, while pesto can be found in the pasta sauce aisle or the refrigerated section.
Ingredients for Pesto Puff Pastry Pinwheel Recipe
Puff pastry: A flaky, buttery dough that is used as the base for the pinwheels. It is usually found in the frozen section of the supermarket.
Pesto: A flavorful sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. It adds a savory and aromatic element to the pinwheels.
Parmesan cheese: A hard, aged cheese that is grated and sprinkled over the pesto. It adds a rich, nutty flavor to the pinwheels.
Technique Tip for This Recipe
When spreading the pesto over the puff pastry, make sure to leave a small border around the edges. This will help prevent the pesto from oozing out when you roll the pastry into a log. Additionally, for a more even bake, chill the rolled log in the refrigerator for about 10-15 minutes before slicing into pinwheels. This will firm up the puff pastry and make it easier to cut clean slices.
Suggested Side Dishes
Alternative Ingredients
puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it is thinner and requires layering with butter or oil.
puff pastry - Substitute with crescent roll dough: Crescent roll dough is more bread-like but can still create a delicious, flaky pinwheel.
pesto - Substitute with basil garlic spread: Basil garlic spread offers a similar flavor profile with the combination of basil and garlic.
pesto - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto provides a different but complementary flavor, adding a tangy and rich taste.
parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and tangy flavor, making it a good alternative.
parmesan cheese - Substitute with grated asiago: Asiago cheese offers a similar texture and a slightly nuttier flavor, which works well in this recipe.
Other Alternative Recipes Similar to This
How to Store or Freeze Your Pinwheels
To keep your pesto puff pastry pinwheels fresh, store them in an airtight container at room temperature for up to 2 days. If you prefer them warm, you can reheat them in a preheated oven at 350°F (175°C) for about 5 minutes.
For longer storage, place the pinwheels in an airtight container and refrigerate them. They will stay fresh for up to 5 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes to regain their crispiness.
If you want to freeze the pinwheels, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
When you're ready to enjoy the frozen pinwheels, preheat your oven to 375°F (190°C). Place the frozen pinwheels on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they are golden brown and heated through.
To prevent the puff pastry from becoming soggy, avoid storing the pinwheels with any moisture-rich foods. Keep them separate from items like fresh vegetables or fruits.
If you plan to serve the pinwheels at a later time, consider underbaking them slightly. This way, when you reheat them, they will finish baking and achieve the perfect golden brown color without overcooking.
For an added touch of freshness, you can sprinkle a bit more grated parmesan cheese over the pinwheels before reheating. This will enhance the flavor and give them a delightful cheesy crust.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the pesto puff pastry pinwheels on a baking sheet lined with parchment paper. Bake for 5-7 minutes or until they are heated through and crispy. This method helps maintain the flakiness of the puff pastry.
Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the pinwheels on the toaster oven tray and heat for about 5 minutes. This is a quick and efficient way to reheat a small batch.
Microwave Method: Place the pinwheels on a microwave-safe plate. Heat on medium power for 20-30 seconds. Be cautious with this method as it may make the puff pastry less crispy.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pinwheels in the air fryer basket in a single layer. Heat for 3-4 minutes. This method ensures a quick reheat while keeping the puff pastry crispy.
Skillet Method: Heat a non-stick skillet over medium heat. Place the pinwheels in the skillet and cover with a lid. Heat for 2-3 minutes on each side. This method can help retain some of the crispiness without drying out the pesto filling.
Best Tools for This Recipe
Oven: Used to bake the pinwheels at the required temperature of 400°F (200°C).
Baking sheet: A flat sheet used to place the pinwheels on for baking.
Parchment paper: Lining the baking sheet to prevent the pinwheels from sticking.
Rolling pin: Used to roll out the puff pastry sheet evenly.
Flour: Lightly dusted on the surface to prevent the puff pastry from sticking while rolling.
Knife: Used to slice the rolled puff pastry log into ½-inch thick pinwheels.
Cooling rack: Allows the pinwheels to cool slightly after baking.
Measuring cups: Used to measure out ¼ cup of pesto and ¼ cup of grated parmesan cheese.
Spatula: Helpful for transferring the pinwheels from the baking sheet to the cooling rack.
How to Save Time on Making This Recipe
Use pre-made pesto: Save time by using store-bought pesto instead of making it from scratch.
Thaw pastry overnight: Thaw the puff pastry in the fridge overnight to ensure it's ready to use when you need it.
Quick chill: After rolling the puff pastry log, chill it in the freezer for 10 minutes to make slicing easier.
Batch bake: Double the recipe and bake in batches to have extra pinwheels on hand for later.
Preheat oven early: Start preheating your oven before you begin assembling to save time.
Pesto Puff Pastry Pinwheel Recipe
Ingredients
Main Ingredients
- 1 sheet Puff Pastry thawed
- ¼ cup Pesto
- ¼ cup Grated Parmesan Cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread the pesto evenly over the puff pastry sheet.
- Sprinkle grated Parmesan cheese over the pesto.
- Roll the puff pastry sheet tightly into a log. Slice the log into ½-inch thick pinwheels.
- Place the pinwheels on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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