Pesto Pinwheels are an easy, elegant appetizer—flaky, buttery puff pastry swirled with vibrant pesto, Parmesan cheese, and pine nuts. Ready in under 30 minutes, they’re perfect for parties, holiday gatherings, or anytime you need a quick, delicious bite.
Instructions
Preheat and Prepare
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll and Spread
On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle. Spread pesto evenly over the pastry, leaving a ½-inch border on one long edge. Sprinkle with Parmesan and pine nuts.
Roll and Chill
Starting from the long edge opposite the border, roll the pastry tightly into a log. Pinch the seam to seal. Wrap in plastic and refrigerate for 15 to 20 minutes.
Slice and Bake
Slice the log into ½-inch thick rounds. Place on the baking sheet, cut-side up. Brush with egg wash. Bake for 12 to 15 minutes until puffed and golden brown.
Serve
Serve warm or at room temperature.
Pro-Tips for Picture-Perfect Pesto Pinwheels
- Keep Puff Pastry Cold: Cold pastry puffs better.
- Chill Before Slicing: Prevents squishing.
- Don’t Overfill: Too much filling can leak.
These Pesto Pinwheels are flaky, cheesy, and bursting with herby flavor—a perfect party snack.
