Pesto Puff Pastry Pinwheels – Flaky, Buttery, and Filled with Fresh Pesto Flavor

Light, golden, and irresistibly cheesy, these easy Pesto Puff Pastry Pinwheels are the perfect bite-sized appetizer or snack for any season. With only a few simple ingredients, you’ll have a crowd-pleasing treat ready in minutes.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

• 1 sheet puff pastry, thawed and ready to roll
• 1/3 cup green pesto
• 1/2 cup parmesan cheese, finely grated
• 2 tablespoons butter, melted
• 2 cloves garlic, crushed
• 2 teaspoons fresh chopped basil or parsley

Step-by-Step Instructions

Step 1: Preheat and prepare your baking trays
Preheat your oven to 350°F (180°C) and line a large baking sheet (or two smaller ones) with parchment paper. Puff pastry bakes best on a cold tray, so if your kitchen is warm, keep the trays in the refrigerator until ready to use.

Step 2: Make the garlic butter
In a small saucepan over medium heat, melt the butter. Add crushed garlic and let it sizzle for about a minute, then remove from heat. Stir in chopped basil or parsley for a touch of freshness. Set aside to cool slightly.

Step 3: Roll and cut the puff pastry
Unroll your sheet of puff pastry onto a lightly floured surface or parchment paper. Cut it into 9 equal squares (approximately 4 x 4 inches each). Using a small knife or pizza cutter, make a 1-inch slit from each corner toward the center of each square.

Step 4: Add the pesto filling
Spoon about 1 teaspoon of pesto into the center of each pastry square. Sprinkle with a teaspoon of grated parmesan cheese. The combination of pesto and cheese creates a deliciously aromatic filling that’s both rich and savory.

Step 5: Shape the pinwheels
Fold in one corner of each triangle toward the center, then repeat with the next three corners to create a pinwheel shape. Gently press the corners together in the middle so they stick during baking.

Step 6: Brush and bake
Using a pastry brush, lightly coat the tops of each pinwheel with garlic butter. Sprinkle a bit more parmesan on top for extra crispiness and flavor. Bake in the preheated oven for 15 to 18 minutes, or until golden, puffed, and beautifully flaky.

Step 7: Cool and serve
Remove from the oven and let cool on the tray for a few minutes. These pastries are delicious both warm and at room temperature, making them ideal for parties or brunch spreads.

Pro Tips for Perfect Pesto Pinwheels

1. Keep the pastry cold: Warm puff pastry becomes sticky and hard to shape. Work with half the batch at a time if your kitchen is warm, keeping the rest refrigerated until ready to fill.
2. Use parchment paper: Assemble and bake your pinwheels on parchment paper to make cleanup easy and prevent sticking.
3. Don’t skip the garlic butter: This step adds irresistible flavor and helps the pastry develop that golden, glossy finish everyone loves.

Serving Suggestions and Pairings

These Pesto Puff Pastry Pinwheels are versatile and pair wonderfully with other appetizers or drinks:

• Appetizer platter: Serve alongside Caprese skewers, charcuterie boards, or roasted red pepper dip for a vibrant and colorful spread.
• Brunch idea: Pair with a fresh fruit salad and iced mimosas for a light and elegant brunch option.
• Dinner side: Add to a pasta night as a crispy, cheesy accompaniment to dishes like chicken alfredo or spaghetti marinara.
• Outdoor parties: These pinwheels travel well, making them perfect for picnics, potlucks, or summer patio gatherings.

Storage and Make-Ahead Tips

• Make ahead: Assemble the pinwheels up to the stage before brushing with garlic butter. Cover and refrigerate for up to 8 hours. When ready to bake, brush with butter and bake as directed.
• Store leftovers: Keep baked pinwheels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
• Reheat: Warm in a 350°F (180°C) oven for 5 to 7 minutes to restore crispness. Avoid microwaving as it can make them soggy.
• Freeze for later: Freeze unbaked pinwheels on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding 3–4 minutes to the cooking time.

Recipe Variations

• Sun-dried tomato pesto: Swap green pesto for red for a bolder, tangier twist.
• Add mozzarella: For extra gooeyness, place a small piece of mozzarella in the center before folding.
• Sweet version: Try filling the pastry with Nutella or fruit preserves for a dessert-friendly take on the pinwheel concept.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 pinwheel	231	4g	13g	18g	1g	1g

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Final Thoughts

These Pesto Puff Pastry Pinwheels are proof that delicious doesn’t have to mean complicated. With just a few ingredients—puff pastry, pesto, parmesan, and garlic butter—you can whip up an appetizer that’s flaky, aromatic, and perfect for every occasion. Whether you’re hosting a summer get-together or looking for an elegant finger food to share, these pinwheels are guaranteed to impress.

FAQs

Print