Easy Puff Pastry Pesto Pinwheels
Easy thee-ingredient Puff Pastry Pinwheels made with pesto and shredded mozzarella cheese. The perfect snack or appetizer for parties, holidays, or any time you want flaky pastry with a savory filling.
The pesto pinwheels are such an easy recipe that you can make with store bought pastry sheets or make your own puff pastry. It take a few steps more, but making homemade puff pastry is easier than you think!
Whichever you decide, these puff pastry pinwheels are a simple appetizer or snack. For this version, I made them with pesto and shredded cheese. You can use any kind of pesto you like so why not try my homemade basil pesto or sun-dried tomato pesto? Both are wonderful in these pinwheels.
Or, make them extra easy and use good-quality store-bought pesto. This makes it the perfect last-minute recipe when you need a quick appetizer for company, party, or holiday. They’re much better than store-bought frozen puff pastry party appetizers and almost as easy to make. With only three ingredients, you’ll have these in the oven in no time.
I just love the flaky pastry with the cheesy savory filling. So simple but so good!
Ingredients
- Puff pastry dough
- Homemade pesto or store-bought
- Shredded mozzarella cheese or you can use Gruyere or Fontina
How to Make Them
Roll out the puff pastry sheet and spread the pesto over the top.
Sprinkle the cheese evenly over the pesto and then roll up the pastry starting at a long end.
Place the roll on a baking sheet lined with parchment paper. Cover the pan with plastic wrap and chill the pastry for at least 30 minutes so it can firm up.
Once it’s chilled, slice the roll into 1/4″ slices and place them on the baking sheet. Bake them at 375°F for 20 to 25 minutes or until they are golden brown. Serve them warm from the oven.
Can puff pastry appetizers be made ahead of time?
Yes, you can refrigerate the pastry roll ahead of time and then slice and bake it later. It will keep in the refrigerator for a few days.
You can also slice the roll and freeze the individual pinwheels. Place them in a freezer container with wax paper separating the layers so they don’t stick. Freeze them for up to one month and then bake them as instructed. You don’t have to thaw them, but they will take a few minutes longer to bake if frozen.
Recipe Tips
You can use any kind of pesto that you like for this recipe. This is an easy way to change up the flavors.
These are best eaten when they are baked. They will stay nice at room temperature for a few hours, but after some time they will start to soften.
Don’t skip the chilling step. For the best flaky pesto pinwheels, the butter need to be cold that way it creates those light and flaky layers.
I love the taste of these pesto puff pastry pinwheels. Light and flaky with a buttery flavor and that delicious pesto and cheese filling. The best party appetizer not only because they taste great, but are so easy, too. Enjoy!
More Recipes You Will Love
- Zucchini Cream Cheese Pasta
- Stuffed Puff Pastry Pockets with Prosciutto
- Ricotta Spinach Tarts
- Eggplant Parmesan Cheese Stacks
- Meatballs with Parmesan Garlic Rice
Easy Puff Pastry Pesto Pinwheels
Ingredients
- 1 roll puff pastry
- ⅓ cup pesto (homemade or store bought)
- 1½ cups firm mozzarella shredded (or gruyere or fontina) (150 grams)
Instructions
- Roll out the puff pastry and spread with the pesto, top evenly with the shredded cheese. Roll from the long end. Place on a parchment paper lined cookie sheet, cover with plastic and refrigerate for 30-60 minutes at least. This will firm it up so it is easier to cut and make it flakier when it bakes.
- Pre-heat oven to 375F (190C).
- Remove the roll from the fridge and slice into 1/4 inch slices (more or less) and place again on the cookie sheet, cut side up, bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!
Notes
Nutrition
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy
Please help.I am having trouble with the math here. if I roll the 16 inch side that will leave me with a 10 inch log. If I cut this into 1/4 inch slices that will give me 40 slices to bake. Am I wrong? Is the text supposed to read 3/4 inch slices which, with end of the log trimming would give me about 12 slices?
Also, would this work with a brown sugar, cinnamon and raisin mixture?
Hi Simon, one thing my puff pastry in Italy is definitely not 16 inches long. So that’s why, I only got 12. Hope that helps. And yes it would work with brown sugar and cinnamon. Take care!
The lack of understanding of the simple arithmetic in my first email, the lack of response to my second email (both of which were designed to assist you) and the large number of typos/cut and paste errors leads me to have lost faith in you as a cook and the originality of your recipes.
please unsubscribe me.
Hi Simon, thank you for your message. While I always appreciate constructive feedback, the tone and assumptions in your comment are unnecessary and unwarranted. I do my best to respond thoughtfully and thoroughly, and I stand by the originality of my recipes and the effort that goes into each one.
As you’ve requested, I have unsubscribed you from the mailing list. I wish you well.
I bought some garlic scapes & spinach from the farmer’s market. I have enough to make Scape & Spinach Pesto for this recipe now and some to freeze in ice cube trays then place in zip locks for future use in Pastas on Pizza, topping for breads and even as a mix in for Potato Salad ( this will be new for me and can’t wait to try this one )
But first & foremost this appetizer sounds Amazing and I know it’s going to be a keeper.
Thank you.
Denise from Wisconsin.
Hi Denise, thanks so much, I hope you enjoy it. Take care!
I’m using Pillsbury puff pastry which has two rolls. Do I use one or two rolls for this recipe? I would like 12 servings. What dimensions should I roll the dough to. Thank you
Hi Laurel, the size of the puff pastry that I use is approximately 10×16 (25×40), I roll it up and slice into 12 1/4 inch slices. I hope that helps. Take care!
I loved making these because they were very easy to make and so delicious!
Hi Connor, thanks so much, so glad you enjoyed them. Take care!