Ingredients
Scale
- 1 sheet frozen puff pastry (half of a 17.3 oz package), thawed
- ⅓ cup basil pesto (store-bought or homemade)
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 1 large egg
- 1 tablespoon water
- Optional: ¼ teaspoon red pepper flakes for heat
- Optional: 2 tablespoons pine nuts for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
- Roll the Pastry: On a lightly floured surface or piece of parchment paper, gently unfold your thawed puff pastry sheet. If it has cracks along the fold lines, use your rolling pin to gently roll them smooth. Roll the pastry into a rectangle approximately 10×12 inches—you want it slightly larger than its original size for more pinwheels, but don’t roll too thin or it won’t puff properly.
- Spread the Pesto: Using a spoon or offset spatula, spread the pesto evenly over the entire surface of the puff pastry, leaving a ½-inch border along one of the long edges (this helps the roll seal). Don’t skimp on coverage—you want pesto flavor in every bite! If your pesto is very thick, you can thin it slightly with a teaspoon of olive oil for easier spreading.
- Add the Cheese: Sprinkle the shredded mozzarella cheese evenly over the pesto layer, followed by the grated Parmesan. Make sure to distribute the cheese all the way to the edges (except for that ½-inch border). If using red pepper flakes, sprinkle them on now.
- Roll It Up: Starting from the long edge opposite the border, begin tightly rolling the pastry toward the border edge, like you’re making a jelly roll or cinnamon rolls. Roll firmly but gently—you want a tight spiral but don’t want to squeeze out all the filling. When you reach the border edge, the pesto will help seal the roll closed. Position the roll seam-side down.
- Chill the Roll (Important!): Place the rolled pastry in the refrigerator for 10-15 minutes, or in the freezer for 5 minutes. This firms up the pastry and makes slicing much easier and cleaner. Don’t skip this step—it’s the secret to beautiful, clean slices!
- Prepare Egg Wash: While the roll chills, whisk together the egg and water in a small bowl until well combined. This creates your egg wash for that gorgeous golden color.
- Slice the Pinwheels: Using a sharp knife (wipe it clean between cuts for the neatest slices), trim off the uneven ends of the roll, then slice the roll into ½-inch thick rounds. You should get about 20-24 pinwheels depending on your roll length and slice thickness. A gentle sawing motion works better than pressing down, which can squash the spiral.
- Arrange on Baking Sheet: Place the pinwheels on your prepared baking sheet, spacing them about 1 inch apart (they’ll puff and expand slightly during baking). Arrange them cut-side up so the beautiful spiral is visible.
- Apply Egg Wash: Using a pastry brush, gently brush the top of each pinwheel with the egg wash. This gives them that bakery-beautiful golden sheen. Be gentle—you don’t want to press down and flatten the spirals.
- Bake to Perfection: Bake for 12-15 minutes, or until the pinwheels are puffed, golden brown, and beautifully crisp. The cheese should be melted and bubbly. Watch them during the last few minutes—puff pastry can go from perfectly golden to too dark quickly.
- Cool and Serve: Remove from the oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack or serving platter. If desired, sprinkle with pine nuts while still warm so they stick slightly. Serve warm or at room temperature.
Notes
- Thawing Puff Pastry: Plan ahead! Thaw in the refrigerator overnight or on the counter for 40 minutes. Don’t microwave it or thaw in warm water—it needs to stay cold.
- Pesto Consistency: If your pesto is very oily, drain excess oil first. Too much oil can prevent the puff pastry from crisping properly.
- Slice Thickness: Half-inch slices are ideal. Thicker slices take longer to cook through; thinner slices can become too crispy or burn.
- Freezing Unbaked: Freeze sliced pinwheels on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to baking time.
- Crispiness: For maximum crispiness, serve warm. As they cool, they’ll soften slightly but remain delicious.
- Cheese Variations: Try adding crumbled feta, goat cheese, or asiago for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-French Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pinwheels
- Calories: 198
- Sugar: 1g
- Sodium: 287mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 28mg