With only about 5 ingredients & ready in under 30 minutes, this flavor packed snack recipe, should always be in your back pocket. I suggest always using the other sheet of pastry to double the recipe. These pinwheels are so light & way too easy to eat!
Active Time: 5 min.
Total Time: 25 min.
Servings: 12-14 pinwheels
- 1 sheet ready-rolled puff pastry 320g
- 3-4 tablespoons Pesto (store bought or homemade)
- 1/3 cup Sun-dried tomatoes ,finely chopped
- 1/3 cup Olives (kalamata, Nicoise) pitted and sliced
- 1 egg beaten + 1 tablespoon water (egg wash)
- Grated Parmesan cheese
- Ground Black pepper
Roadmap:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment.
- Unroll the puff pastry onto a lightly floured surface & roll lightly to crease seams.
- Spread pesto evenly over the pastry. Scatter chopped sun-dried tomatoes and olives across the surface.
- Roll up tightly from the long edge into a log. Slice into rounds about 1/2 inch thick. Arrange flat on the tray, leaving space between spirals.
- Brush with beaten egg and sprinkle on Parmesan cheese & black pepper. Bake for 15–18 minutes until puffed and golden. Serve warm or cooled.
NOTE: Drain excess oil from pesto, Sun dried tomatoes & olives as it can prevent pastry from crisping & become soggy.
