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Puff Pastry Pesto Pinwheels

Puff pastry pesto pinwheels bake into crisp, flaky rounds with a savory pesto and Parmesan filling. Chill the rolled pastry before slicing to help the pinwheels hold their shape in the oven.
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Prep Time 15 minutes
Cook Time 18 minutes
Chilling and cooling 25 minutes
Total Time 58 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: Italian
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet (8 oz) puff pastry frozen, thawed but still cold; about 8 ounces
  • 0.33 cup prepared pesto
  • 0.33 cup Parmesan cheese finely grated
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Unfold the puff pastry on a clean work surface and spread the pesto evenly over it, leaving a 1/2-inch border along one long edge.
  3. Sprinkle the Parmesan over the pesto.
  4. Roll the pastry tightly from the opposite long edge toward the clean border to form a log.
  5. Place the log seam-side down and refrigerate for 20 minutes.
  6. Beat the egg with the water in a small bowl.
  7. Slice the chilled log into 1/2-inch rounds and arrange them cut-side up on the prepared baking sheet.
  8. Brush the exposed pastry lightly with egg wash.
  9. Bake for 15–18 minutes, until puffed and golden brown.
  10. Let the pinwheels cool on the baking sheet for 5 minutes before serving.

Notes

Keep the pastry cold while working for the flakiest result. Refrigerate leftovers in an airtight container for up to 3 days; freezer-friendly. For a gluten-free option, use gluten-free puff pastry.