Pesto Puff Pastry Pinwheel

    (18)
    50 minutes

    The perfect party finger food, easy to make and spectacular to look at! Watch how it is made in the Allrecipes Puff Pastry Pinwheel Video!


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    Ingredients
    Serves: 8 

    • 2 (30cm) sheets circular puff pastry
    • plain flour, for dusting
    • 240g ricotta cheese
    • 240g pesto

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C (or the temperature indicated on the puff pastry packet).
    2. Line a baking tray with baking paper and dust with flour. Place once of the puff pastry circles on it.
    3. Spread ricotta evenly over the puff pastry, then top with an even layer of pesto. Lay the second sheet of puff pastry on top of that.
    4. Place a small glass upside down in the centre of the circle. Using the glass as a guide (to prevent cutting all the way to the centre) cut into 16 segments. The best way to do this is to cut it into even quarters, then cut each quarter in half, then each eighth in half.
    5. Working with two segments at a time, twice each twice in opposite directions and pinch the ends together. Repeat with remaining pieces so the end result resembles a pinwheel.
    6. Bake in the preheated oven 25-30 minutes or until puff pastry is browned.

    Watch a video of it being made…

    Pesto Puff Pastry Pinwheel
    Pesto Puff Pastry Pinwheel

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (6)

    by
    1

    It was very tasty. I definitely should have drained more oil off the pesto though and pinched the dough together better. Mine didn't look as pretty.  -  05 Jan 2018  (Review from Allrecipes USA and Canada)

    by
    0

    How wonderfully simple but looks like it took hours! I made it as an appetizer to rave reviews and then made it (with cream cheese and strawberry jam) as breakfast two weeks later to equally thrilled compliments. Thank you so much for the demo!  -  06 Mar 2018  (Review from Allrecipes USA and Canada)

    by
    0

    Made it, loved it. Everyone loved it.  -  17 Jan 2018  (Review from Allrecipes USA and Canada)