Tulo

Pesto Puff Pastry Pinwheels

A platter of golden-brown puff pastry pinwheels with visible green pesto and Parmesan swirls, cooling on a wire rack.
Photo by Valeria Boltneva on Pexels

Store-bought puff pastry does the heavy lifting, its butter layers puff and separate in the oven while the pesto and Parmesan filling stays put because the log is chilled firm before slicing, so the swirls hold their shape instead of unrolling in the oven.

Prep
25 min
Cook
20 min
Total
45 min
Servings
8

Ingredients

Servings8
  • 2 sheets puff pastry sheets, thawed
  • 3/4 cup basil pesto
  • 1/2 cup Parmesan, finely grated
  • 1 large egg egg, beaten (for egg wash)
  • 2 tbsp pine nuts, toasted (optional)
  • 1/4 tsp red pepper flakes (optional)

Nutrition per serving

Calories
453
Protein
9g
Carbs
26g
Fat
34g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Line two baking sheets with parchment paper. If the puff pastry sheets are folded, let them thaw at room temperature just until pliable, about 20-30 minutes, they should still be cold.
  2. 2Lightly flour a work surface and unfold one pastry sheet, smoothing out the fold lines with a rolling pin. Roll it out slightly to about 10x10 inches.
  3. 3Spread half of the pesto evenly over the pastry, leaving a bare 1/2-inch border on one long edge. Sprinkle half of the Parmesan over the pesto.
  4. 4Starting from the long edge opposite the bare border, roll the pastry into a tight log, finishing with the seam side down. Repeat with the second sheet, remaining pesto, and remaining Parmesan.
  5. 5Wrap both logs in plastic wrap and freeze for 15-20 minutes, until firm but not solid, this makes slicing much cleaner.
  6. 6Preheat the oven to 400°F (200°C). Unwrap the logs and slice each into rounds about 1/2 inch thick using a sharp knife.
  7. 7Arrange the rounds cut side up on the prepared baking sheets, spacing them about 1 1/2 inches apart to allow for spreading.
  8. 8Brush the top of each pinwheel lightly with the beaten egg. Sprinkle with pine nuts and red pepper flakes if using.
  9. 9Bake for 18-22 minutes, rotating the pans halfway through, until the pastry is puffed and deep golden brown throughout, including the center layers.
  10. 10Let the pinwheels cool on the pan for 5 minutes before transferring to a rack or serving platter; they firm up slightly as they cool.

Tips & variations

  • Homemade or jarred pesto both work; if using jarred pesto, look for one that's thick rather than oily, thin pesto can seep out during baking and make the pastry soggy.
  • Pat the pesto with a paper towel before spreading if it looks especially oily, this helps the pastry crisp instead of steaming.
  • Add a thin layer of finely chopped sun-dried tomatoes or a few baby spinach leaves under the pesto for more filling without loosening the roll.
  • Swap the Parmesan for Pecorino Romano for a sharper, saltier bite.
  • For bite-size party pinwheels, slice the log into 1/4-inch rounds instead of 1/2-inch and shorten the bake time to about 14-16 minutes.

Storage & reheating

Store baked pinwheels in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to re-crisp the layers; microwaving makes them soggy. To bake later, freeze the sliced, unbaked rounds on a tray until solid, then transfer to a freezer bag for up to 2 months and bake straight from frozen, adding 4-5 extra minutes.

Tips from the Tulo kitchen

  • Keep the pastry cold right up until it goes in the oven; if it starts to soften and turn greasy while you're filling and rolling it, slide it back into the fridge for 10 minutes before continuing.
  • A serrated knife sawed gently through the frozen log gives cleaner slices than pressing straight down with a chef's knife, which can squeeze the filling out the sides.

FAQ

Can I make these ahead of time?

Yes. Roll and slice the logs, then refrigerate the unbaked rounds on a covered tray for up to 24 hours, or freeze them for longer storage, and bake just before serving.

Why did my pinwheels unroll in the oven?

This usually means the log wasn't rolled tightly enough or wasn't chilled long enough before slicing. A loose roll has air gaps that let the layers spring apart as the pastry puffs.

Can I use homemade pesto instead of store-bought?

Yes, either works well, but homemade pesto is often oilier than jarred versions, so pat it lightly with a paper towel before spreading to keep the pastry from turning soggy.

What can I serve with pesto pinwheels?

They're sturdy enough to eat plain as a snack or appetizer, but warm marinara or a simple garlic yogurt dip both work well for dunking.

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