If you love an easy, crowd-pleasing appetizer, these Pesto Parmesan Pinwheels are about to be your new favorite go-to!
Crispy, flaky puff pastry swirled with vibrant basil pesto and melty Parmesan cheese—what’s not to love? These little bites are effortless to make and disappear faster than you can say “More, please!” Whether you need a last-minute snack, a party appetizer, or just a delicious way to use up leftover pesto, this recipe has you covered.
Why You’ll Love This Recipe
- Super Easy: Just roll, slice, and bake—no advanced kitchen skills required!
- Few Ingredients: You only need a handful of pantry staples to whip these up.
- Perfect Party Food: These little pinwheels are a guaranteed hit at any gathering.
- Make-Ahead Friendly: Prep them ahead and bake when needed for stress-free entertaining.
Ingredients Breakdown
- Puff Pastry: This is the flaky foundation of our pinwheels. Keep it chilled but not frozen for easy handling.
- Pesto: Use store-bought for convenience, or go homemade for extra freshness.
- Parmesan Cheese: Freshly grated Parmesan has the best flavor and melts beautifully.
- Egg Wash: This gives the pinwheels a beautiful golden-brown finish.
Pro Tips:
- Don’t overfill with pesto—it can ooze out and make a mess when baking.
- Chill the rolled dough before slicing for cleaner cuts.
Step-by-Step Instructions
- Preheat & Prepare: Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll Out the Dough: Unfold the puff pastry onto a lightly floured surface.
- Add the Fillings: Spread a thin, even layer of pesto over the pastry, leaving a small border around the edges. Sprinkle evenly with Parmesan.
- Roll It Up: Starting from one edge, roll the pastry into a tight log.
- Chill & Slice: Place the log in the fridge for 15 minutes, then slice into ½-inch rounds.
- Bake: Arrange the pinwheels on the baking sheet and brush with egg wash. Bake for 15-18 minutes, or until golden and crisp.
Chef’s Tips and Tricks
- For Extra Crispiness: Bake on a wire rack set over the baking sheet to allow air circulation.
- Make Them Ahead: Assemble and freeze unbaked pinwheels, then bake straight from frozen (just add a few extra minutes of bake time).
- Avoid Soggy Pastry: Don’t overload with pesto—it should be a thin layer!
Recipe Variations and Serving Suggestions
- Cheesy Twist: Try adding shredded mozzarella or crumbled feta for an extra indulgent touch.
- Different Pesto Flavors: Swap basil pesto for sun-dried tomato or spinach pesto.
- Pairing Ideas: Serve alongside a simple marinara dipping sauce or a fresh arugula salad to balance the richness.
FAQs
Can I use homemade puff pastry?
Absolutely! If you have time, homemade puff pastry adds an extra level of flavor and flakiness.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to a day, or refrigerate for up to three days. Reheat in the oven for best results.
Can I freeze these?
Yes! Freeze unbaked pinwheels in a single layer, then transfer to a zip-top bag. Bake straight from frozen when ready!
Pesto Parmesan Pinwheels Recipe
Easy Pesto Parmesan Pinwheels
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 12 pinwheels
Ingredients:
- 1 sheet puff pastry, thawed
- ¼ cup basil pesto
- ½ cup freshly grated Parmesan
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface.
- Spread pesto evenly, leaving a small border around the edges.
- Sprinkle Parmesan over the pesto.
- Roll the pastry tightly into a log and refrigerate for 15 minutes.
- Slice into ½-inch rounds and place on the baking sheet.
- Brush with egg wash and bake for 15–18 minutes until golden brown.
- Let cool slightly before serving. Enjoy!
Give these crispy, flavorful pinwheels a try and let me know how they turn out! I’d love to see your creations—tag me on Instagram using #TheKitchensAid. Happy baking!