Pesto Puff Pastry Pinwheels

I made these cheesy, little, pesto filled, flaky pastry pinwheels as a Christmas Eve appetizer. They're just the right size for munching and are so tasty you won't want to stop!

Pesto Puff Pastry Pinwheels
Makes about 30 pinwheels

1 sheet frozen prepared puff pastry
1/3 cup pesto sauce (try this tasty homemade version!)
1/2 cup grated cheese (I used half cheddar and half parmesan)
1 egg
1 tablespoon water

1. Preheat oven to 400 degrees. Thaw puff pastry (about 20 minutes). In a small bowl, whisk together the egg and water and set aside.
2. Unfold the thawed puff pastry and roll out on a lightly floured surface into a 14x11 inch rectangle.
3. Spread the pesto sauce evenly across the surface of the puff pastry and sprinkle with Parmesan cheese.
4. Starting at long edge, roll up the pastry tightly, like a jelly roll.
5. Cut the roll crosswise into 1/2 inch thick slices, place slices on a parchment paper covered baking sheet, and brush each slice with egg mixture.
6. Bake at 400 degrees for 8 to 10 minutes or until golden brown and bubbly. Cool slightly on a cooling rack and serve warm.

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