Break out a few simple ingredients to make these Pesto Puff Pastry Pinwheels. All you need is a sheet of ready to roll puff pastry, pesto, parmesan and garlic butter. These little bites are light as air pastries, filled with green pesto, a sprinkling of parmesan cheese and topped with garlic butter. A great summer appetizer to see us through to the end of summer.
As we enter the first day of August, I’m still in full swing sharing some easy recipe ideas for summer. First of all, I’d like to point out that I don’t even know how it August already. Cliche as it may sound, but where has the time gone? Summer seems to be slipping away so fast and before we know it, the routine of a bustling fall will be here once again.
For now, we are still holding onto summer and I’m not sad about it. As much as fall really is my favourite season, I’ve been enjoying summer this year. Finding a nice balance between work and leisure and it’s been great. There’s been a lot of summer eats, a few beach days and just evening patio sitting. All the simple things that I really do enjoy.
Why Puff Pastry Is So Great
Which bring me to these tasty Puff Pastry Pinwheels. I have to say, my love of all things Puff Pastry never fades. It’s quite possibly the most versatile ingredient, ever. Recipes like this one, my Roasted Bell Pepper and Puff Pastry Bites and the Easy Puff Pastry Tomato Tart, are all great make ahead and bake later recipes.
Now I know you might be saying, “But Julia, your slogan is From Scratch Cooking Made Easy?”. Yes, that’s true friends. But sometimes, it’s it’s nice to keep life easy and cheat with store bought pastry. Because, why not…hahaha. So, let’s take a look at how we make these Pesto Puff Pastry Pinwheels.
Here’s What We Need To Make The Pesto Puff Pastry Pinwheels
- 1 sheet of ready to roll puff pastry
- Green pesto
- Parmesan cheese
- Garlic butter
- Fresh basil or parsley
REMEMBER, The full recipe and instructions is always found in the recipe card at the end of the post.
Let’s Make The Pesto Puff Pastry Pinwheels
What Kind of Pastry Should You Use
- Ready To Roll Puff Pastry – This is what I recommend for this recipe. You can find it in the freezer or chiller section of the supermarkets. I buy mine in square sheets. However, they can come in circles and rectangles. Square works best for this recipe.
- Brick Puff Pastry – you can also buy Puff Pastry in a brick form that you roll out. If you are doing this, try to roll it as close as you can to a 16 x 16 inch square as you can.
Tips For Working with Puff Pastry
- Keep the dough on parchment paper – This will make it easier to work with and transfer to a baking sheet
- Use a pizza cutter to divide it up into 9 squares – a pizza cutter makes it much easier than a knife for these puff pastry pinwheels.
- Make slits from the corners of each pastry square – using the pizza cutter,make about a 1 inch slit from each corner of each pastry square.
- Place pesto in the center – spoon a teaspoon of the pesto in the center of each pastry square and then top with fresh grated parmesan cheese.
- Make sure the pastry is cold – this is really important because it will be difficult to form into pinwheel shapes if you allow it to go warm. If your kitchen is warm, I recommend doing about 4 at a time and then taking the rest of the fridge when ready to fill and assemble.
NOTE – This recipe makes 9 appetizers, but I could only fit six on a sheet at a time, so I used two baking trays for this recipe.
How To Get the Pinwheel Shape
- Fold in corners – Okay, so you want to fold in one corner of each triangle to the center and then firmly press them together so they don’t come apart during baking.
Pesto Pastries Ready To Bake
- Brush with garlic butter – lightly brush the entire surface with garlic butter. Don’t skip this step! It really gives the pastry a fantastic flavour.
- Sprinkle with parmesan cheese – yes, more cheese. Just sprinkle over a small amount of the parmesan cheese
- Bake for 15 – 18 minutes – Depending on your oven baking time will vary. Mine baked in exactly 15 minutes in a preheated 350 degree f/180 degree c oven.
Golden & Delicious Pesto pinwheels Ready To Enjoy
Straight out of the even these are so delicious, you will want more than one! They are so light, flaky and just downright tasty. Like I said earlier, Puff Pastry really is one of my go to ingredients for making appetizers easy and it never ever fails!
Can I Prepare This pastry Appetizer in Advance
Yes, friends, this can easily be prepared in advance.
- Prepare it up to the stage just before you brush the garlic butter.
- Cover and refrigerate. You can do this up to eight hours before baking.
- When ready to bake, preheat the oven and brush the tops with the garlic butter. Then bake as stated in the recipe.
Alternatively, you can bake them in advance and serve them at room temperature. Still delicious.
Do I need To Cut Them Into Pinwheels
The Pinwheel shape is just really pretty and it puffs up nicely. But, I know it’s a lot more work and can be a bit fussy. Here are some alternatives that you could try.
- Cut into squares – you can cut the puff pastry sheet into 16 smaller squares. Then just add a little pesto, top with parmesan and brush the edges. This will still work, but the pesto will dry out a little. I’ve done it and it still tastes really good.
- Leave as a big sheet – you can even make life really easy and not cut it at all until after baking. Just cover the entire top with pesto, leaving a one inch boarder. Then sprinkle with parmesan cheese. Brush the edges with the garlic butter. Bake according to the recipe below. NOTE – if doing this, it won’t be as pretty and the pesto will be dry. But it does still taste really great
What’s the Best Way To serve Pesto Pinwheels
I think they would go great as part of a nibbles selection with drinks. It’s summer, and all these appetizers are welcome if you ask me. Try serving an Easy Charcuterie Board with them or even something like the Caprice Salad Sticks. It would even go nice along side some fresh fruit at a brunch. However you do decide to serve them, they make a great appetizer.
Let me know if you get a chance to make them, I’d love to hear from you. I know a lot of my readers comment over on Pinterest, but you don’t need to be shy over here…haha!
I hope you are all really enjoying the start of August and are in a situation where you can get out and about before fall and the routine settles back in full force. This coming week, I’ll still have a few more summer inspired recipes coming your way. So, be sure to look out for those. And after that, we’ll be moving straight in the comfort food season, yay!
Happy Sunday friends and I see you all super soon (maybe even tomorrow), with a new fresh chicken recipe that you’re going to want to make. Until then, happy cooking!
Here’s A Few More Savoury Recipes You Might Like To Try
- Roasted Bell Pepper Puff Pastry Bites
- Easy Puff Pastry Tomato Tart
- Caramelized Onion & Goat Cheese Tarts
Pesto Puff Pastry Pinwheels
- 1 sheet puff pastry
- 1/3 cup pesto
- 1/2 cup parmesan cheese finely grated
- 2 tbsp butter melted
- 2 cloves garlic crushed
- 2 tsp fresh chopped basil or parsley
- Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray or two. (if needed)
- In a small saucepan sert over medium heat, add the butter and garlic. Let it sizzle for a minute and remove from heat. Add either the parsley or basil and set aside.
- Unroll the cold sheet of puff pastry and cut into 9 equal squares. Mine were 4 x 4 inches (10 x 10 cm).
- Using a small sharp knife, cut a one inch slit from each corner towards the center.
- Place the puff pastry squares on sheet of parchment paper on the baking tray. Place a teaspoon of pesto in the center of each pastry square and top with about a teaspoon of parmesan cheese.
- Fold in one corner of each triangle towards the center. When all four are folded in firmly press them together so they don't come apart during baking.
- Brush the pastries with garlic butter and a small sprinkling of parmesan cheese. Bake for approximately 15 – 18 minutes until golden and puffed up.
- Remove from oven and leave on a tray to cool for just a few minutes. Can be served immediately or at room temperature.