Crispy Pesto Pinwheels
These crispy pesto pinwheels are an easy homemade appetizer featuring flaky puff pastry filled with fresh basil pesto, Parmesan, and pine nuts, perfect for entertaining and quick snacks.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes
- Yield: 24 pinwheels (about 8 servings) 1x
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 2 sheets puff pastry, thawed
- ½ cup fresh basil pesto (homemade or store-bought)
- ¼ cup grated Parmesan cheese
- 2 tablespoons pine nuts, lightly toasted
- 1 large egg, beaten (for egg wash)
- Salt and freshly cracked black pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: 2 tablespoons finely chopped sun-dried tomatoes
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- If frozen, thaw puff pastry sheets until pliable but still cold (about 30-40 minutes). Lightly dust work surface with flour and roll each sheet into a roughly 12 x 10-inch rectangle to smooth creases.
- Spread about ¼ cup of pesto evenly over each puff pastry sheet, leaving a ½ inch border around edges.
- Sprinkle grated Parmesan cheese evenly over the pesto, then scatter toasted pine nuts on top. Add red pepper flakes if desired.
- Roll each puff pastry sheet tightly from one long edge into a log and pinch the seam to seal.
- Wrap each log in plastic wrap and chill in the refrigerator for 15-20 minutes.
- Remove chilled logs from fridge and unwrap. Slice each log into ½-inch thick pinwheels (about 12 per log).
- Place pinwheels cut-side up on the prepared baking sheet, spacing about 1 inch apart.
- Brush the tops of each pinwheel with beaten egg for a golden finish.
- Bake for 15-18 minutes until puffed and golden brown, watching closely after 15 minutes to avoid burning.
- Let pinwheels cool for 5 minutes on the baking sheet before transferring to a serving platter. Serve warm.
Notes
Chilling the rolled logs before slicing helps maintain shape and prevents pesto from leaking. Use a sharp knife or pizza cutter to slice cleanly. Do not overcrowd the baking sheet to ensure even baking and crispiness. Reheat leftovers in the oven to maintain crisp texture; avoid microwaving.
Nutrition
- Serving Size: 3 pinwheels
- Calories: 180
- Sugar: 1
- Sodium: 210
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 14
- Fiber: 1
- Protein: 4
Keywords: pesto pinwheels, appetizer, easy snack, puff pastry, basil pesto, party food, finger food, homemade appetizer