Skip to main content New<> this month
Get the Allrecipes magazine

Pesto Puff Pastry Pinwheel

Rated as 4.79 out of 5 Stars
32

"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!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 535
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
  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.
  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.
  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.
  5. Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Footnotes

  • 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; 39.9 31.3 13.6 20 432 Full nutrition

Explore more

Reviews

Read all reviews 10
  1. 14 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 th...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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 th...

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.

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!

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 ...

How does one retract a review? I rated this badly by mistake. I should have rated the "GF" recipe for the pastry instead I gave this one a bad mark. Sorry!

Excellent recipe!! Easy to do, very soft, pliable, & sturdy dough. Your instructions were complete and very easy to follow. Came out looking just as beautiful as the picture. Doubled up on ...

This was as beautiful as it is delicious. I took it to a New Year's Eve party and I received compliments, so I will make again. I could only find square puff pastry that was about 10" square, so...

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 interestin...