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Pesto Puff Pastry Pinwheels

Puff pastry pinwheels filled with homemade sun-dried tomato pesto and feta.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling time 15 minutes
Total Time 50 minutes
Servings: 24 pinwheels
Course: Appetizer
Cuisine: Italian
Calories: 185
Ingredients Method

Ingredients
  

  • 475g/17oz ready-rolled puff pastry
  • 200g/7oz feta
  • 3 tbsp Parmesan finely grated
Sun-dried Tomato Pesto
  • ¾ cup Sun-dried tomatoes oil drained and reserved
  • ⅓ cup ground almonds
  • 35g/1¼oz vegetarian Parmesan grated
  • ⅓ cup fresh basil leaves packed
  • 1 large garlic clove chopped
  • 1 tsp lemon juice
  • extra olive oil
  • salt and pepper

Method
 

Make the pesto
  1. Add the sun-dried tomatoes, almonds, Parmesan, basil, and garlic to a food processor. Pulse until finely chopped.
  2. 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.
  3. Season to taste with salt and pepper.
Making the pinwheels
  1. Unroll the pastry sheet. Spread the pesto onto the pastry, leaving just over 1cm uncovered at each edge.
  2. Crumble the feta finely over the pesto.
  3. 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.
  4. Use a sharp knife to make 1cm wide pinwheels.
  5. Arrange on a baking tray lined with baking paper. Sprinkle with the finely grated Parmesan.
  6. Chill the palmiers for 10-15 minutes whilst you preheat the oven to 190℃/170℃ fan (375℉/340℉).
  7. Bake for 15 minutes, or until golden. These are tastiest enjoyed on the day you make them.