Save to Pins Flaky puff pastry pinwheels filled with vibrant basil pesto and nutty Parmesan, shaped into cheerful stars—perfect as a festive appetizer or party snack.
I first made these delightful pinwheels for a family gathering and they were a big hit, disappearing within minutes.
Ingredients
- Dough: 1 sheet (about 250 g) puff pastry, thawed
- Filling: 4 tbsp basil pesto (store-bought or homemade)
- Filling: 40 g (about 1/2 cup) finely grated Parmesan cheese
- Filling: 1 egg yolk
- Filling: 1 tbsp milk
- Garnish (optional): 1 tbsp pine nuts, lightly toasted
- Garnish (optional): Fresh basil leaves, for serving
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Roll out the puff pastry on a lightly floured surface into a rectangle approximately 25 x 30 cm (10 x 12 inches).
- Step 3:
- Evenly spread the basil pesto over the pastry, leaving a 1 cm (1/2 inch) border all around.
- Step 4:
- Sprinkle the grated Parmesan over the pesto.
- Step 5:
- Starting from the longer side, tightly roll up the pastry into a log.
- Step 6:
- Using a sharp knife, slice the log into 16 even pieces.
- Step 7:
- Lay each slice flat onto the prepared baking sheet. To create star shapes, use the tip of a small sharp knife or kitchen scissors to make five evenly spaced cuts around the edge of each pinwheel then gently pull each tip outward to form a star.
- Step 8:
- In a small bowl, whisk together the egg yolk and milk. Brush the tops of the pinwheels with the egg wash.
- Step 9:
- Sprinkle with pine nuts, if using.
- Step 10:
- Bake for 16–18 minutes, or until golden brown and puffed.
- Step 11:
- Cool slightly, garnish with fresh basil leaves, and serve warm.
Save to Pins Sharing these pinwheels with my family has created wonderful moments filled with laughter and delicious bites.
Required Tools
Rolling pin baking sheet parchment paper sharp knife or kitchen scissors pastry brush small bowl
Allergen Information
Contains Wheat (gluten) milk eggs pine nuts (tree nuts) and cheese (milk) Always check labels for pesto and pastry to ensure no hidden allergens
Nutritional Information
Calories 95 Total Fat 7 g Carbohydrates 7 g Protein 2 g (per pinwheel)
Save to Pins This recipe is sure to become a favorite appetizer at your next gathering. Enjoy the burst of flavor in every bite!
Frequently Asked Questions
- → How do I create the star shape on each pinwheel?
Make five small evenly spaced cuts around the edge of each sliced pinwheel and gently pull each tip outward to form star points.
- → Can I use store-bought pesto for the filling?
Yes, both store-bought and homemade basil pesto provide excellent flavor for these pinwheels.
- → What is the best way to bake these pinwheels evenly?
Arrange pinwheels spaced apart on parchment-lined baking sheet and bake at 200°C (400°F) for 16–18 minutes until golden and puffed.
- → Are there alternative fillings to try in these pinwheels?
Sun-dried tomato pesto or olive tapenade are great variations that complement the flaky pastry.
- → How should these pinwheels be served?
Serve warm with fresh basil leaves as garnish, ideal for festive or casual gatherings.
- → Can these pinwheels be reheated after baking?
Yes, reheat briefly in a hot oven to restore freshness and crispness.