These delectable pinwheels are a savory delight combining the rich flavors of basil pesto, tangy sun-dried tomatoes, and creamy Parmesan. Perfect for entertaining or as a quick, flavorful snack, these pinwheels are as visually appealing as they are delicious. The golden, flaky puff pastry encases the vibrant filling, creating a treat that’s sure to impress. Ready in just 25 minutes, they’re an ideal choice for any occasion when time is of the essence.
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- 1 sheet sheet puff pastry, thawed
- 1/4 cup basil pesto
- 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 tablespoon water
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to smooth out any creases.
- Spread the basil pesto evenly over the puff pastry sheet.
- Sprinkle the finely chopped sun-dried tomatoes and grated Parmesan cheese over the pesto layer.
- Starting from one side, tightly roll up the puff pastry sheet into a log shape.
- Brush the outside of the log with the beaten egg mixed with 1 tablespoon of water.
- Slice the log into 1/2-inch wide pinwheels and place them cut-side up on the prepared baking sheet.
- Bake for 15-18 minutes or until golden brown and puffed.
- Allow the pinwheels to cool slightly before serving.
Nutrition
Serving: 100g | Calories: 210kcal | Carbohydrates: 16g | Protéines: 5g | Fat: 15g | Sucre: 1g