Anything made with puff pastry is a delight. Do you agree with me? Even with just a few simple ingredients, success is always guaranteed. These pesto pinwheels prove it. They are a super tasty finger food, and I often prepare them to accompany an aperitif or as a snack. I assure you they are a hit. So easy to make, they are also very pretty to look at and adapt to various occasions. If I can give you a tip, double the recipe! You’ll thank me later.
Other savory puff pastry snacks:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pesto Pinwheels
With these quantities, you can prepare 18/20 pesto pinwheels.
- 1 sheet puff pastry (rectangular)
- 3 tablespoons Genovese pesto
- 1 oz Grana Padano cheese, grated (or Parmesan or Pecorino)
- pine nuts
Tools
- Parchment paper
- 1 Baking tray
Preparation of Pesto Pinwheels
The convenience of this finger food is that it can be prepared in advance and baked at the last minute. Just keep the roll in the freezer until the day you need it. Then leave it at room temperature for fifteen minutes and proceed with cutting it as per the recipe.
Unroll the puff pastry, keeping it on the parchment paper that comes with the package, and spread a thin layer of pesto on top. I made the Genovese pesto with the Thermomix following the recipe described HERE.
Then sprinkle the chosen grated cheese over the surface. If you prefer, you can add thin cheese slices made with a vegetable peeler.
At this point, roll the puff pastry from both short sides and join the two rolls in the center.
Wrap the double roll obtained in parchment paper and place it in the freezer for at least fifteen minutes: this will make it easier to cut. (If you prepare it in advance, you can leave it in the freezer until needed).
When ready to bake, cut the roll into slices about 0.6 inches high and place them slightly apart on a baking sheet covered with parchment paper as they will puff up during baking. Add some pine nuts on top of the pinwheels.
Bake the pesto pinwheels in a preheated static oven at 356°F/374°F for 15/20 minutes or until golden brown.
Remove them from the oven and let them cool before handling; then arrange them on the serving plate. Enjoy! Paola
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