Tucked inside a flaky roll of puff pastry are layers of bright pesto sprinkled with a nutty, salty Parmesan followed with a light crunch from toasted walnuts. It’s a tasty little appetizer using pantry staples making it ideal for weekend entertaining!
From time to time we all need to be a bit creative, maximizing the items we find tucked in our pantry, fridge, or freezer. Our schedules get packed with chores and commitments, while we still try to make time for entertaining. Finding a savory treat that’s easy to make with items you can keep on hand seems just about perfect. It’s a short list of ingredients that come together quickly creating a fun and tasty bite.
Start with a sheet of frozen puff pastry, then top it with your favorite pesto sauce, sprinkle with a handful of grated Parmesan followed by toasted walnuts.
Then roll, cut, and bake.
In no time you’ve got flaky, cheesy, delightful pinwheels. Delicious served warm or at room temperature, they can also be made ahead, frozen and reheated – for those moments when you need a little nibble for you or a close friend or two.
Bundle up a bag for an unexpected hostess gift – and save the rest for yourself!
Pesto Parmesan Pinwheels
1 sheet frozen puff pastry
⅓ cup pesto sauce
6 tablespoons grated Parmesan
¼ cup toasted, finely chopped walnuts
1 extra-large egg
1 tablespoon water
Let the pastry sheet thaw slightly, until it can easily be unfolded, about 30 minutes. Place the pastry on a lightly floured surface and roll it out to a size that measures about 16” x 12”.
Trim the edges so that they are fairly straight using a pastry cutter or sharp knife.
Spread the pesto sauce over the pastry sheet, pushing it to the edges.
Sprinkle with the grated Parmesan and the toasted walnuts.
Starting at the short end, roll the pastry up into a log. (If you want smaller pinwheels, roll from the long end.)
Using a sharp knife cut the pastry log in half, then in half again, cutting until you have 16 pieces, ½” thick.
Place the pinwheels on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each pinwheel, they spread a bit when baking. Whisk the egg and water together then brush the tops and upper edges of the pinwheels with the egg wash.
Bake in a 400-degree oven 15 to 17 minutes, or until golden on top.
Transfer to a wire rack to cool or serve warm. These are best the day they’re made but they can be made ahead, frozen and reheated straight from the freezer. Just pop them in a 350-degree oven for about 5 minutes.
Makes 16 pinwheels.
Pesto Parmesan Pinwheels
Equipment
- Rolling Pin
- Baking sheet
Ingredients
- 1 sheet frozen puff pastry
- ⅓ cup pesto sauce, homemade or store bought
- 6 tablespoons grated Parmesan
- ¼ cup toasted, finely chopped walnuts
- 1 extra-large egg
- 1 tablespoon water
Instructions
- Let the pastry sheet thaw slightly, until it can easily be unfolded, about 30 minutes. Place the pastry on a lightly floured surface and roll it out to a size that measures about 16” x 12”. Trim the edges so that they are fairly straight using a pastry cutter or sharp knife.
- Spread the pesto sauce over the pastry sheet, pushing it to the edges.
- Sprinkle with the grated Parmesan and the toasted walnuts.
- Starting at the short end, roll the pastry up into a log. (If you want smaller pinwheels, roll from the long end.)
- Using a sharp knife cut the pastry log in half, then in half again, cutting until you have 16 pieces, ½” thick.
- Place the pinwheels on a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between each pinwheel, they spread a bit when baking.
- Whisk the egg and water together then brush the tops and upper edges of the pinwheels with the egg wash.
- Bake in a 400-degree oven 15 to 17 minutes, or until golden on top.
- Transfer to a wire rack to cool or serve warm. These are best the day they’re made but they can be made ahead, frozen and reheated straight from the freezer. Just pop them in a 350-degree oven for about 5 to 7 minutes.
