Description
These Star-Shaped Pesto Pinwheels are a delightful appetizer featuring flaky puff pastry filled with aromatic basil pesto and Parmesan cheese. Baked to golden perfection and garnished with toasted pine nuts and fresh basil, these pinwheels offer a crispy, cheesy bite perfect for parties or snack time.
Ingredients
Scale
Pinwheel Ingredients
- 1 sheet puff pastry, thawed (approximately 8.8 oz)
- 4 tablespoons basil pesto
- 1/2 cup finely grated Parmesan cheese (about 1.4 oz)
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon pine nuts, lightly toasted
- Fresh basil leaves for serving
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Roll Out Pastry: Lightly flour a clean surface and roll the thawed puff pastry into a 10 x 12-inch rectangle, ensuring an even thickness all around for uniform baking.
- Spread Pesto: Spread 4 tablespoons of basil pesto evenly over the pastry, leaving a 1/2-inch border along the edges to contain the filling during rolling.
- Add Parmesan: Sprinkle 1/2 cup of finely grated Parmesan cheese evenly over the pesto layer, adding a nutty, savory flavor to the pinwheels.
- Form Log: Starting from the longer side, tightly roll the pastry sheet into a log to create multiple layers with the filling inside.
- Slice Pinwheels: Using a sharp knife, cut the rolled log into 16 even slices to create individual pinwheels.
- Shape Stars: Place each slice onto the prepared baking sheet flat. Make five evenly spaced cuts around each slice’s edge and gently pull the tips outward to create star shapes, adding a decorative touch.
- Apply Egg Wash: Whisk together the egg yolk and milk and brush the mixture over the tops of each pinwheel to achieve a shiny, golden finish when baked.
- Add Pine Nuts: Sprinkle 1 tablespoon of lightly toasted pine nuts over each pinwheel for a crunchy texture and rich flavor.
- Bake Until Golden: Bake the pinwheels in the preheated oven for 16 to 18 minutes or until they are puffed and golden brown.
- Garnish and Serve: Allow the pinwheels to cool slightly before garnishing with fresh basil leaves. Serve them warm for the best flavor and texture experience.
Notes
- Ensure the puff pastry is properly thawed before rolling to prevent cracking.
- Toast pine nuts lightly over medium heat until golden to enhance flavor.
- Pinwheels can be assembled in advance and refrigerated for up to 4 hours before baking.
- For a vegan version, substitute pesto with a vegan alternative, use a plant-based egg wash, and replace Parmesan with a vegan cheese.
- Serve these pinwheels as a party appetizer or snack with a side of marinara sauce for dipping.
