A simple and quick puff pastry and pesto pinwheel recipe with pine nuts and Parmesan cheese. These are perfect for just piling on a platter and sharing with friends!

kyky

Gallery

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • Dust a flat work surface lightly with flour. Unroll puff pastry sheet and roll out into a rectangle. Spread pesto evenly over puff pastry, smoothing it out with a spoon. Scatter pine nuts evenly over the pesto and top with grated Parmesan cheese.

  • Roll puff pastry up tightly like a jelly roll from the longer side. Brush with milk to glaze.

  • Slice puff pastry roll into 12 to 15 pinwheels about 1/2-inch-thick. Lay pinwheels on the prepared baking sheet, leaving some space between each one.

  • Bake in the preheated oven until pastry is lightly browned, 15 to 20 minutes. Let sit for 1 minute on baking sheet before removing.

Nutrition Facts

206 calories; protein 5.5g; carbohydrates 11g; fat 16g; cholesterol 5.2mg; sodium 158mg. Full Nutrition
Advertisement
Advertisement