Pesto pinwheels
These easy breezy pesto pinwheels are so easy to make and so lovely to eat. They are a delightful snack, or a crispy hors d’oeuvre at the evening drinks with the neighbors.
Servings: 12 pinwheels
Equipment
- 1 Dough cutter
Ingredients
- 1 sheet 375 g puff pastry
- 2 tbsp red or green pesto
- 100 gram Cheddar cheese shredded
- 50 gram Parmesan cheese for sprinkling
Optional
- 1 egg for egg wash
- Nuts chopped
Instructions
- Set the oven to 180 °C (400 °F).
- Unroll the puff pastry sheet in to rectangle with the longest side towards you.
- Shred the two cheeses, but keep them separate.
- Spread the pesto evenly over the pastry sheet, but keep long side furthest away from you free.
- Generously spread the cheddar cheese across the puff pastry sheet, leave the top strip clear.
- Roll up the puff pastry from the long side away from you. Possibly wet your fingers with some water to fasten the dough at the end. It depends on the dough if this step is necessary, you will notice this when you roll up your dough.
- Roll the dough so the end bit is underneath the roll.
- Use a dough scraper to cue 2cm wide strips of your roll and place cut side up.
- Gently press on the pinwheels.
- Sprinkle over the Parmesan cheese.
- Place in the middle of the oven for 15 minutes.
- Check for colour and add another 5 minutes if necessary.
- Take out and place on a wire rack to col to keep crispiness.
- Enjoy cold in your picnic basket or on your buffet table.
Notes
Leave one long edge empty about 1 cm in, and when you roll it up, roll it from the opposite side so that the filling doesn’t pour out as you roll the puff pastry. Anchor the dough to make sure the pinwheels doesn’t open, apply some water, or egg wash, with your finger before finishing the roll, press gently on the dough end bit to make it stick.