Go Back
Pesto Pinwheels with Sun-Dried Tomatoes Recipe
Ben Carraoli

Pesto Pinwheels with Sun-Dried Tomatoes Recipe

When I first made these Pesto Pinwheels with Sun-Dried Tomatoes, I knew they were going to be a new favorite. They are incredibly simple to put together, yet they look so impressive on a platter. The combination of flaky, buttery pastry with savory pesto and sweet, chewy sun-dried tomatoes is just fantastic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5
Course: Dinner
Calories: 150
Ingredients Method

Ingredients
  

  • 1 sheet of puff pastry: Make sure it's fully thawed. Using a quality all-butter puff pastry will give you the flakiest, most delicious results.
  • 1/2 cup pesto: You can use a good store-bought brand to save time or make your own for a fresher flavor.
  • 1/3 cup sun-dried tomatoes in oil chopped: These add a wonderful tangy sweetness and a pleasant chewy texture. Draining them well prevents the pastry from getting soggy.
  • 1/2 cup grated Parmesan cheese: For the best flavor and melt grate your own from a block. The pre-shredded kind often has anti-caking agents that affect texture.
  • 1 large egg beaten: This is for the egg wash, which gives the pinwheels their beautiful golden-brown, shiny finish.

Method
 

  1. First things first, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly flour your work surface and carefully unroll your thawed puff pastry sheet on top. If the pastry feels too soft or sticky, pop it back in the fridge for 10 minutes to firm up.
  2. Now for the fun part. Using the back of a spoon or a spatula, spread the pesto evenly over the entire surface of the puff pastry, leaving a tiny border along one long edge. This will help seal the roll. Next, sprinkle the chopped sun-dried tomatoes and the freshly grated Parmesan cheese evenly over the pesto.
  3. Starting from the long edge opposite the clean border, tightly roll the pastry into a log. Use a sharp knife to slice the log into 1-inch thick rounds. Place each pinwheel flat on the prepared baking sheet, leaving some space between them. Brush the tops and sides with the beaten egg and bake for 15-20 minutes, or until puffed and golden brown.