Bring a taste of the Mediterranean straight to your table with these vibrant Pesto Puff Pastry Pinwheels. Flaky, buttery pastry pairs beautifully with aromatic basil pesto, toasty pine nuts, and a generous helping of Parmesan cheese, creating an appetizer that looks as good as it tastes. These pinwheels are incredibly simple to whip up, making them a go-to recipe for last-minute gatherings or when you’re looking to impress guests with minimal effort.
Perfect for sharing, just pile these golden spirals onto a platter and watch them vanish as family and friends reach for seconds. Each bite delivers a delicious combination of crispy pastry, nutty crunch, and cheesy goodness, making them irresistible at brunches, picnics, or as a party snack. Whether you’re hosting game night or a holiday get-together, these pinwheels are versatile crowd-pleasers sure to become a staple in your entertaining repertoire.
Irresistible Pesto Puff Pastry Pinwheels
Print RecipeIngredients
- 1/2 (17.5 ounce) package frozen puff pastry, thawed
- 1/2 cup pesto
- 1/2 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 4 tablespoons milk
Instructions
Set your oven to preheat at 350°F (175°C) and line a baking tray with parchment paper.
Lightly dust a clean surface with flour. Lay out the puff pastry sheet and gently roll it into a larger rectangle.
Evenly spread the pesto over the pastry, using a spoon or spatula. Sprinkle the pine nuts and Parmesan cheese over the pesto layer.
Starting from the long edge, tightly roll the pastry into a log shape. Glaze the outside by brushing it with milk.
Using a sharp knife, cut the roll into slices roughly 1/2-inch thick. Arrange the slices flat on the prepared baking tray, spacing them out slightly.
Bake the pinwheels in the preheated oven for 15 to 20 minutes, or until puffed and golden brown. Allow them to rest for a minute before transferring to a serving plate.
Notes
Tips:
For even slices, chill the rolled pastry for 10 minutes before cutting., Try using homemade pesto for a fresh flavor twist., Substitute pine nuts with walnuts or almonds if preferred.