Pesto Puff Pastry Pinwheel

Name: Pesto Puff Pastry Pinwheel
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 sheets puff pastry; 2 teaspoons all-purpose flour, or as needed; 8 ½ ounces ricotta cheese; 8 ½ ounces pesto

Rating: 4.9 stars

30 Ratings
22 Reviews
13 Photos

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!

By Magda

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Recipe Summary

prep:

25 mins

cook:

25 mins

total:

50 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

2 sheets puff pastry
2 teaspoons all-purpose flour, or as needed
8 ½ ounces ricotta cheese
8 ½ ounces pesto

Directions

Step 1

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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Step 2

Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
Step 3

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.
Step 4

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.
Step 5

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

Per Serving:

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)

Most helpful positive review

Linda S.

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

Helpful

(16)

Most helpful critical review

Irene Valentine

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

Helpful

(1)

30 Ratings

5 star values: 28
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda S.

03/07/2018

Helpful

(16)

Lynners

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

Helpful

(4)

Jayne

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

Helpful

(3)

TrainChef

01/01/2017

Delicious! Read More

Helpful

(2)

aseletzky

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

Helpful

(2)

Meichimite

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

Helpful

(1)

Irene Valentine

12/10/2018

Helpful

(1)

jessieguam

02/04/2020

This turned out great and everyone asked me to make it again!!! I used Boursin cheese instead of ricotta. Read More

Helpful

(1)

kwrightaustin

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

More Reviews

Reviews for: Photos of Pesto Puff Pastry Pinwheel

1 of 22

All Reviews

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.

Delicious!

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!