Ingredients
1 sheet (from a 17.3-oz box) frozen puff pastry, thawed but still cool
⅓ cup high-quality basil pesto (store-bought or homemade)
½ cup sun-dried tomatoes in oil, drained and finely chopped
1 cup freshly grated Parmesan cheese, divided
1 cup shredded low-moisture mozzarella cheese
2 tablespoons fresh basil, finely chopped
1 clove garlic, minced
For the Egg Wash: 1 large egg, beaten with 1 tablespoon of water
For Garnish (optional): Flaky sea salt and a sprinkle of fresh basil.
Step-by-Step Instructions
Step 1: Prepare the Puff Pastry Canvas
Ensure your puff pastry is thawed according to package directions. It should be pliable but still cold to the touch; if it gets too warm, it becomes sticky and difficult to work with. Lightly flour your work surface and unfold the pastry sheet. Using a rolling pin, gently roll it out into a rectangle that is roughly 10×12 inches. This smooths out the fold lines and creates a uniform thickness for even rolling.
Step 2: Create the Flavorful Filling
Spread the ⅓ cup of basil pesto evenly over the entire surface of the puff pastry, leaving a ½-inch border along one of the longer edges. This border will help seal the roll. Evenly sprinkle the minced garlic, followed by the chopped sun-dried tomatoes. Next, scatter the shredded mozzarella and ¾ cup of the grated Parmesan cheese over the top. Finish by sprinkling the fresh basil. The filling should be distributed evenly for a consistent flavor in every bite.
Step 3: The Art of the Roll
Starting from the long side opposite the clean border, begin to tightly roll the pastry into a log, using the parchment paper to help guide you. Be firm but gentle to avoid squeezing the filling out. Once rolled, press the clean ½-inch border onto the log to seal it shut. Place the log seam-side down.
Step 4: Chill for the Perfect Slice
This is a crucial step for defined, neat pinwheels. Wrap the log tightly in plastic wrap and place it in the freezer for 20-30 minutes, or in the refrigerator for at least an hour. A firm log is much easier to slice cleanly without squashing the beautiful spiral.
Step 5: Slice and Tray
Preheat your oven to 400°F (200°C). Line your baking sheets with parchment paper. Remove the chilled log from the freezer and unwrap it. Using a sharp serrated knife, slice the log into ½-inch thick rounds. A gentle sawing motion works best. You should get about 24 pinwheels. Place them on the prepared baking sheets, about 1-2 inches apart, as they will expand slightly.
Step 6: The Final Shine and Bake
Brush the top of each pinwheel lightly with the prepared egg wash. This is the secret to that beautiful, professional-looking golden-brown shine. Sprinkle the remaining ¼ cup of Parmesan cheese over the top. For an extra touch, you can add a tiny pinch of flaky sea salt.
Bake for 15-18 minutes, or until the pinwheels are puffed and a deep golden brown. The cheese will be bubbly, and your kitchen will smell incredible.
Step 7: Cool and Serve
Remove the baking sheets from the oven and let the pinwheels cool on the sheet for about 5 minutes before transferring them to a cooling rack. This allows the cheese to set slightly, making them easier to handle. Serve warm and watch them disappear!
Chef’s Notes & Variations
The beauty of this recipe is its versatility. Consider it a master template for any flavor combination you love.
Make-Ahead Marvel: You can prepare the log up to 2 days in advance, wrap it tightly, and keep it in the refrigerator until you’re ready to slice and bake. You can also freeze the sliced, unbaked pinwheels on a tray before transferring them to a freezer bag. Bake from frozen, adding 2-4 minutes to the baking time.
Alternative Fillings:
Prosciutto & Gruyère: Substitute the pesto with Dijon mustard, and layer on thin slices of prosciutto and Gruyère cheese.
Spinach & Feta: Mix one cup of cooked, squeezed-dry spinach with ½ cup crumbled feta, ¼ cup ricotta, and a pinch of nutmeg.
Caramelized Onion & Goat Cheese: Spread a layer of soft goat cheese over the pastry and top with ½ cup of deeply caramelized onions.
Storing Leftovers: While best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven or toaster oven for 5-7 minutes to re-crisp. The microwave will make them soft.
Nutrition Information (Approximate, Per Pinwheel)
Calories: 125 kcal
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 180mg
Total Carbohydrates: 8g
Dietary Fiber: 0.5g
Sugars: 1g
Protein: 4g
This recipe for Savory Puff Pastry Pinwheels is your new secret weapon for effortless entertaining. With its easy technique and endless possibilities for customization, it’s a recipe you’ll return to again and again, each time earning rave reviews. Happy baking