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!

Magda

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.

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  • 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.

Cook's Notes:

If your pesto is particularly oily, which can be the case with some store-bought pesto, strain it through a fine sieve to remove some of the excess oil. Too much oil could result in pastry that is soggy or greasy.

If at any point the pastry becomes too soft, refrigerate it for 20 minutes. Keeping it cool ensures the puff pastry keeps its flaky layers.

Nutrition Facts

535 calories; protein 13.6g 27% DV; carbohydrates 31.3g 10% DV; fat 39.9g 61% DV; cholesterol 19.6mg 7% DV; sodium 431.8mg 17% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2018
How wonderfully simple but looks like it took hours! I made it as an appetizer to rave reviews and then made it (with cream cheese and strawberry jam) as breakfast two weeks later to equally thrilled compliments. Thank you so much for the demo! Read More
(16)

Most helpful critical review

Rating: 3 stars
12/10/2018
This looked really pretty but I thought it lacked flavor. I tried dividing the circle into 4 wedges when spreading the pesto. I used basil on 2 and sun dried tomato pesto on the alternate 2 - to get the holiday colors. Thought it would have twice the flavor but no comments on the taste only the look and had leftovers.: ( Read More
(1)
30 Ratings
  • 5 star values: 28
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/07/2018
How wonderfully simple but looks like it took hours! I made it as an appetizer to rave reviews and then made it (with cream cheese and strawberry jam) as breakfast two weeks later to equally thrilled compliments. Thank you so much for the demo! Read More
(16)
Rating: 5 stars
07/01/2019
This is a very neat, very simple recipe. Something you will feel very good about putting out for guests whether family or friends or "newly mets." I made it, except for measurements of ingredients, as written. I haven't used Frozen Puff Pastry often and wasn't sure whether or not it could be rolled out thinner. The recipe called for cutting out a 12" circle from each of the two pastry sheets, but my pastry could only accommodate a 9" circle (per sheet) at best. So I scaled back the amount of ricotta and pesto accordingly. I baked as instructed, until browned, but think that in future I will heat the tray in the oven before placing the pastry (on parchment paper) on it. To firm up the bottom. It was a bit doughy. But still delicious. I'm thinking that this technique can also be used with other fillings! My thanks to Magda! Read More
(4)
Rating: 4 stars
04/19/2018
It was very tasty. I definitely should have drained more oil off the pesto though and pinched the dough together better. Mine didn't look as pretty. Read More
(3)
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Rating: 5 stars
01/01/2017
Delicious! Read More
(2)
Rating: 5 stars
12/09/2017
Wow with just a few ingredients you can make a very delicious and impressive looking appetizer or accompaniment to your main dish. I served it with the seafood stew. Everyone loved it! Read More
(2)
Rating: 5 stars
12/29/2018
This was so simple and quick to do and had such a big effect on presentation and the possibilities to be creative with different flavours. This definitely falls into the simple but interesting bucket for me. I did have to reduce the amount of pesto as the one I used was a bit salty. I'd recommend tasting the ingredients first and adjusting the amount to taste. I also tried it with Nutella and another with cream cheese and red current jam. All had similar wow factors and was tasty! Read More
(1)
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Rating: 3 stars
12/10/2018
This looked really pretty but I thought it lacked flavor. I tried dividing the circle into 4 wedges when spreading the pesto. I used basil on 2 and sun dried tomato pesto on the alternate 2 - to get the holiday colors. Thought it would have twice the flavor but no comments on the taste only the look and had leftovers.: ( Read More
(1)
Rating: 5 stars
02/04/2020
This turned out great and everyone asked me to make it again!!! I used Boursin cheese instead of ricotta. Read More
(1)
Rating: 5 stars
04/22/2019
This was great and so impressive and easy. I didn't have ricotta so I used cream cheese. Worked like a charm! Read More