Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto gives a fresher flavor and lets you control the ingredients. Just make sure it’s not too oily, as excess oil can make the pastry soggy.

Why did my pinwheels lose their shape while baking?

This usually happens if the pastry is too warm when going into the oven. Always keep it chilled until the moment you bake.

Can I make this recipe vegan?

Yes. Use vegan puff pastry , dairy-free pesto , and plant-based parmesan alternatives. Brush with olive oil or vegan butter instead of regular butter.

Can I use frozen puff pastry directly?

No. The pastry should be thawed but still cold. If it’s frozen solid, it will crack when unfolded.

How can I prevent soggy bottoms?

Bake on a preheated tray or use parchment paper. Avoid overfilling with pesto, which can leak moisture during baking.

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

Name: Pesto Puff Pastry Pinwheels – Flaky, Buttery, and Filled with Fresh Pesto Flavor
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: North American
Ingredients: 1 sheet puff pastry; 1/3 cup green pesto; 1/2 cup parmesan cheese, finely grated; 2 tbsp butter, melted; 2 cloves garlic, crushed; 2 tsp fresh chopped basil or parsley

Description

Light, flaky, and filled with pesto and parmesan, these puff pastry pinwheels make the perfect quick appetizer in under 35 minutes.

Ingredients

Scale

1 sheet puff pastry

1/3 cup green pesto

1/2 cup parmesan cheese, finely grated

2 tbsp butter, melted

2 cloves garlic, crushed

2 tsp fresh chopped basil or parsley

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Instructions

1. Preheat oven to 350°F (180°C) and line two trays with parchment.

2. In a saucepan, melt butter with garlic. Add herbs and set aside.

3. Unroll cold puff pastry and cut into 9 squares (approx. 4×4 inches).

4. Make 1-inch slits from each corner toward the center.

5. Place 1 tsp pesto and 1 tsp parmesan in center of each square.

6. Fold in one corner from each side and press together.

7. Brush garlic butter over each pinwheel and sprinkle with cheese.

8. Bake for 15–18 minutes until golden.

9. Serve warm or at room temp.

Notes

Prepare up to 8 hours in advance and refrigerate before baking.

Store leftovers in airtight container up to 3 days.

Reheat in oven to restore crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: North American

Nutrition

Serving Size: 1 pinwheel
Calories: 231
Sugar: 1g
Sodium: 265mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 1g
Protein: 4g
Cholesterol: 11mg