Red Pesto Pinwheels with Puff Pastry Recipe
Crisp, golden spirals of ready-rolled puff pastry, layered with rich, savoury red pepper pesto, mozzarella cheese and a burst of fresh basil flavour.
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Servings: 12
Calories: 183kcal
Equipment
- Baking sheet
- Silicone liner or baking parchment
- grater
- measuring spoons
Ingredients
- 320 g sheet of ready rolled puff pastry (can also use gluten free puff pastry)
- 5 tablespoon red pesto (from jar)
- 125 g ball mozzarella cheese (drained and grated)
- handful basil leaves (shredded)
- freshly ground black pepper
Instructions
- Line a large baking sheet with a silicone liner or baking parchment.
- Unroll the sheet of puff pastry leaving it on the greaseproof paper it comes rolled up in.
- Spread the red pepper pesto across the roll of puff pastry, covering most of the pastry and leaving just a small amount clear at one of the short ends of the sheet.
- Scatter the grated mozzarella cheese and shredded basil leaves over the top of the pesto in an even layer. Season with freshly ground black pepper.
- Brush some water onto the exposed piece of pastry at the short end. The water will help the pastry stick once rolled up.
- Starting at the other short end, carefully roll up the pastry. Don't press down too hard or the filling will spill out. When completely rolled up, stick the wet end of pastry to the roll.
- Now roll the pastry up in the greaseproof paper and place in the fridge to firm up for 30 minutes.
- When ready to bake, preheat the oven to 180CFan/200C/375F.
- Remove the pastry roll from the fridge just before baking. Discard the paper, and using a sharp knife, cut the roll into 12 even sized pieces. Place each piece flat on the lined baked sheet.
- Place the baking sheet into the hot oven and bake for 20 minutes.
- When baked remove from the oven and place each pinwheel onto a wire rack. Cool for 10 minutes to allow the pinwheels to set, before serving.
Notes
Don't be tempted to overfill the pastry, otherwise it won't roll up properly and the filling will spill out. You want the spiral shape to hold when the roll of filled pastry is cut into slices.
Get as creative as you want with the filling, try other flavours and ingredients, just avoid anything too liquid/watery as the pastry will become soggy.
Nutrition Facts
Red Pesto Pinwheels with Puff Pastry Recipe
Amount Per Serving
Calories 183
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 4mg1%
Sodium 132mg6%
Potassium 16mg0%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 41IU1%
Vitamin C 0.2mg0%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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