You’ll absolutely love these Pesto & Sun-Dried Tomato Pinwheels. Seriously this is the recipe you’ll turn to when you want to look like a kitchen star without much effort. They’re delicious, crispy, and full of flavor. Whether you need a quick snack or one of the easiest puff pastry appetizers for a party, this is the perfect recipe everyone will love – and they’ll disappear fast.
Ingredients
Yields: 16-20 pinwheels
- 1 sheet (about 10 oz) puff pastry, thawed
- 4 oz cream cheese, softened
- 1/3 cup basil pesto
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten (for the egg wash)
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Step-by-Step Instructions
Step 1: First things first. Preheat the oven to 400°F (200°C). You can also line the baking pan with parchment paper.
Step 2: Sprinkle a little flour on your work surface and roll out the puff pastry sheets. Just give them a quick, careful roll to even them out.
Step 3: Now in a bowl, mix the very soft cream cheese with the pesto. This is the magic mix for this cream cheese swirl recipe.
Step 4: Spread the pesto mixture over the dough and cover it all, but leave one long edge about half an inch completely bare.
Step 5: Sprinkle the dried, chopped tomatoes and mozzarella cheese over the pesto and spread it out well and evenly.
Step 6: Start from the long edge with all the fillings and roll it up, trying to keep it nice and tight.
Step 7: Remember the bare edge – now brush it with a little beaten egg and press it down to seal the log.
Step 8: Here’s my trick that changes the game. Wrap the log in plastic wrap and put it in the freezer for 15-20 minutes. It’ll get solid and chopping it will be a lot easier.
Step 9: Use your sharpest knife to cut the log into slices about half an inch thick. Put them on the baking tray you prepared.
Step 10: Brush the tops with the rest of the egg. That’s what makes them look shiny and professional. Bake them for 15-20 minutes or until they’re golden and nicely puffed up.
Why you’ll love this recipe
Honestly, the best part about making these Pesto & Sun-Dried Tomato Pinwheels is seeing people’s reactions when they try them. You can serve a tray of food that looks amazing and tastes delicious, knowing it only took you a few minutes of actual work. It’s so much fun and makes you feel like a real rock star. Plus, one sheet of pastry is way cheaper than buying fancy appetizers.
Pesto & Sun-Dried Tomato Pinwheels
The best Pesto & Sun-Dried Tomato Pinwheels! These flaky, savory puff pastry appetizers are loaded with cream cheese, pesto, and mozzarella. They're the easiest, most impressive snack for any party.
Ingredients
- 1 sheet (10 oz) puff pastry, thawed
- 4 oz cream cheese, softened
- 1/3 cup basil pesto
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. On a lightly floured counter, gently roll out the thawed puff pastry sheet to smooth any creases.
3. In a small bowl, mix the softened cream cheese and basil pesto until smooth.
4. Spread the pesto and cream cheese mixture evenly over the puff pastry, leaving a half-inch border free on one of the long edges.
5. Sprinkle the chopped sun-dried tomatoes and shredded mozzarella evenly over the cream cheese layer.
6 . Starting from the long edge with the filling, roll the pastry up snugly into a log.
7. Brush the 1/2-inch clean border with the beaten egg and press it against the log to seal it closed.
8. Wrap the log and place it in the freezer for 15-20 minutes. This is key to getting clean slices.
9. Use a sharp knife to slice the chilled log into 1/2-inch thick rounds.
10. Place the pinwheels flat on the prepared baking sheet.
11. Brush the tops of the rounds with the remaining beaten egg (this makes them golden and shiny).
12. Bake for 15-20 minutes or until the pinwheels are golden brown and perfectly puffed.
Notes
- Use fully softened cream cheese so it doesn't tear the puff pastry.
- Don't skip the freezer step - it's the secret to getting clean, round slices.
Nutrition Information
Yield
18Serving Size
1Amount Per ServingCalories 68Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 24mgSodium 106mgCarbohydrates 3gFiber 0gSugar 1gProtein 4g