Best 5 Puff Pastry Pinwheels Filled With Sun Dried Tomatoes And Pesto Recipes
Indulge in a culinary delight with these delectable puff pastry pinwheels, a symphony of flavors that will tantalize your taste buds. Featuring a flaky, golden crust enveloping a vibrant filling of sun-dried tomatoes and aromatic pesto, these bite-sized treats are perfect for any occasion. Whether you're hosting a party, preparing a delightful appetizer, or simply seeking a satisfying snack, these pinwheels will surely impress. With an easy-to-follow recipe and step-by-step instructions, you'll be able to whip up these culinary gems in no time. So gather your ingredients, preheat your oven, and embark on a delightful journey into the world of puff pastry pinwheels. But that's not all! This article also features a collection of equally enticing recipes that will satisfy every palate. From the classic Spinach and Feta Pinwheels to the innovative Sweet Potato and Goat Cheese Pinwheels, there's a flavor combination for everyone. And for those with a sweet tooth, the Nutella and Banana Pinwheels are a must-try, offering a delightful balance of sweet and savory. Get ready to expand your culinary repertoire and embark on a flavor-filled adventure with these irresistible puff pastry pinwheels and their accompanying recipes.
Let's cook with our recipes!
MEDITERRANEAN PASTRY PINWHEELS
These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square., Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices., Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes. Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.
Nutrition Facts : Calories 170 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 227mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
PESTO PINWHEELS
These pesto pinwheels are one of the best easy appetizers! Flaky puff pastry filled with pesto, cheese, and prosciutto. Freezer-friendly and so festive!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 55m
Number Of Ingredients 6
Steps:
- Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
- Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 pinwheel, Calories 85 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 4 mg, Fiber 1 g, Sugar 1 g
PESTO PUFF PASTRY PINWHEELS
Provided by Delish D'Lites
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees F.
- To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, 1/4 cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto.
- Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry.
- Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese.
- Roll the puff pastry sheet into a tight log, seam side down.
- Repeat the process with the basil pesto on the second sheet of puff pastry.
- Chill the logs for 10 minutes in the freezer. then slice into 1" rounds with a serated (bread) knife.
- Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown.
- Serve warm or at room temperature.
PUFF PASTRY TWISTS WITH SUN-DRIED TOMATO PESTO
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
Tips:
- Use store-bought puff pastry for convenience and a flaky crust.
- Choose high-quality sun-dried tomatoes for the best flavour.
- Make your pesto from scratch for a fresher and more vibrant taste.
- Feel free to add other ingredients to the filling, such as chopped nuts, cheese, or roasted vegetables.
- Cut the pinwheels into even slices before baking to ensure even cooking.
- Serve the pinwheels warm or at room temperature with your favourite dipping sauce.
Conclusion:
Puff pastry pinwheels filled with sun-dried tomatoes and pesto are a delicious and easy-to-make appetisers or snack. With their crispy, flaky crust and flavorful filling, they're sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy recipe, give these pinwheels a try – you won't be disappointed!
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