These pesto puff pastry pinwheels are filled with a homemade sun-dried tomato pesto and crumbled feta. They are the perfect snack for taking to any picnic, especially a veggie one. And, as a bonus, these delicious savoury treats will be ready in under an hour!
Pesto puff pastry pinwheels: ingredients
- Ready-rolled puff pastry
- Feta
- Vegetarian Parmesan
Sun-dried tomato pesto:
- Sun-dried tomatoes
- Oil from the sun-dried tomatoes
- Ground almonds
- Vegetarian Parmesan
- Fresh basil
- Garlic
- Lemon juice
- Olive oil
How to make pesto pinwheels
Start by making the pesto. To do this simply put all of the ingredients for the pesto, excluding the oil and lemon juice, into a food processor. Pulse until everything is finely chopped. Add in the lemon juice. Gradually add oil and continue to pulse until you have a thick spread. Season to taste with salt and pepper.
Roll out your pastry and spread over the pesto, leaving just over 1cm space at each edge. Crumble over the feta. Roll tightly from the longest edge and slice into 1cm pinwheels.
Leave the pinwheels to cool in the fridge whilst you preheat the oven.
Bake for 15 minutes until golden. These are best enjoyed on the day you make them!
Tips and tricks
Here are a few tips and tricks to make sure your pinwheels turn out perfect every time:
- Refrigerate the pinwheels before putting them in the oven. You must ensure the pastry is still chilled and that it goes straight into a hot preheated oven. This will help the pastry to puff up as much as possible.
- Leave at least 1cm at the edge of the pastry before rolling. Leaving a gap ensures the pesto won’t spill out of the pastry.
- Roll your pastry tightly. The tighter you roll the pastry the better spiral shape you will achieve.
- Use a cookie cutter to shape the pastry. When you slice the pinwheels they have a tendency to lose their round shape. Take a circular cookie cutter slightly larger than the pinwheels and swirl the pinwheels around to round them out.
More vegetarian puff pastry pinwheel filling ideas
- Pizza pinwheels – spread you pastry with tomato sauce and shredded mozzarella for tasty pizza pinwheels.
- Pesto and mozzarella puff pastry pinwheels – replace the crumbled feta with grated low-moisture mozzarella.
- Spinach and ricotta pinwheels – combine together spinach, ricotta, mozzarella and Parmesan for delicious veggie pinwheels.
Vegan pinwheels recipe
This recipe can easily be made vegan. Simply replace the Parmesan and feta with vegan alternatives. Most supermarket puff pastry is already vegan so there is no need to change this.
Pesto puff pastry pinwheels: similar recipes
For more vegetarian picnic food ideas check out more of my recipes:
Pesto Puff Pastry Pinwheels
Ingredients
Method
- Add the sun-dried tomatoes, almonds, Parmesan, basil, and garlic to a food processor. Pulse until finely chopped.
- Add in the reserved sun-dried tomato oil and lemon juice and continue pulsing until you have a thick spread. Keep adding olive oil until you reach the desired consistency.
- Season to taste with salt and pepper.
- Unroll the pastry sheet. Spread the pesto onto the pastry, leaving just over 1cm uncovered at each edge.
- Crumble the feta finely over the pesto.
- Brush one of the wider ends with a little milk. Roll the pastry tightly from the opposite wider end so you have a long pastry log.
- Use a sharp knife to make 1cm wide pinwheels.
- Arrange on a baking tray lined with baking paper. Sprinkle with the finely grated Parmesan.
- Chill the palmiers for 10-15 minutes whilst you preheat the oven to 190℃/170℃ fan (375℉/340℉).
- Bake for 15 minutes, or until golden. These are tastiest enjoyed on the day you make them.
[…] GET THE RECIPE […]