Save to Pinterest Flaky puff pastry pinwheels filled with vibrant basil pesto and nutty Parmesan, shaped into cheerful stars perfect as a festive appetizer or party snack.
I have always enjoyed making these star-shaped pesto pinwheels for my family's gatherings because they are both fun to make and delightful to eat.
Ingredients
- Dough: 1 sheet (about 250 g) puff pastry, thawed
- Filling: 4 tbsp basil pesto (store-bought or homemade), 40 g (about 1/2 cup) finely grated Parmesan cheese, 1 egg yolk, 1 tbsp milk
- Garnish (optional): 1 tbsp pine nuts, lightly toasted, Fresh basil leaves, for serving
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F) Line a baking sheet with parchment paper
- Step 2:
- Roll out the puff pastry on a lightly floured surface into a rectangle approximately 25 x 30 cm (10 x 12 inches)
- Step 3:
- Evenly spread the basil pesto over the pastry leaving a 1 cm (1/2 inch) border all around
- Step 4:
- Sprinkle the grated Parmesan over the pesto
- Step 5:
- Starting from the longer side tightly roll up the pastry into a log
- Step 6:
- Using a sharp knife slice the log into 16 even pieces
- Step 7:
- Lay each slice flat onto the prepared baking sheet To create star shapes use the tip of a small sharp knife or kitchen scissors to make five evenly spaced cuts around the edge of each pinwheel then gently pull each tip outward to form a star
- Step 8:
- In a small bowl whisk together the egg yolk and milk Brush the tops of the pinwheels with the egg wash
- Step 9:
- Sprinkle with pine nuts if using
- Step 10:
- Bake for 16 18 minutes or until golden brown and puffed
- Step 11:
- Cool slightly garnish with fresh basil leaves and serve warm
Save to Pinterest This recipe always creates a wonderful moment at family parties bringing smiles as we share these tasty pinwheels.
Required Tools
Rolling pin baking sheet parchment paper sharp knife or kitchen scissors pastry brush small bowl
Allergen Information
Contains Wheat (gluten), milk, eggs, pine nuts (tree nuts), and cheese (milk) Always check labels for pesto and pastry to ensure no hidden allergens
Nutritional Information
Calories 95 Total Fat 7 g Carbohydrates 7 g Protein 2 g per pinwheel
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These festive pinwheels are perfect for celebrations and easy to customize based on your taste preferences.
Recipe Q&A
- → How do I shape the pinwheels into stars?
Make five evenly spaced cuts around each pinwheel's edge with a sharp knife or scissors, then gently pull each tip outward to create the star shape.
- → Can I use homemade pesto for the filling?
Yes, homemade basil pesto works excellently and adds fresh vibrant flavors to the pinwheels.
- → Are there alternative garnishes to pine nuts?
Lightly toasted pine nuts provide a nutty crunch, but you can omit them or use chopped walnuts or pine nut substitutes if preferred.
- → What is the best way to reheat the pinwheels?
Reheat them in a hot oven for a few minutes to crisp up the pastry without drying out the filling.
- → Can I prepare these pinwheels ahead of time?
They are best enjoyed fresh but can be assembled ahead and baked just before serving to maintain flakiness.