Best 3 Puff Pastry Pinwheels Filled With Sun Dried Tomatoes And Pesto Recipes
Dive into a culinary adventure with our comprehensive guide to crafting the perfect puff pastry pinwheels, filled with the vibrant flavors of sun-dried tomatoes and aromatic pesto. This delightful appetizer or snack combines the flaky, buttery texture of puff pastry with the tangy sweetness of sun-dried tomatoes and the herbaceous, nutty flavor of pesto. With step-by-step instructions and helpful tips, this article will lead you through creating this irresistible treat that is sure to impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
MEDITERRANEAN PASTRY PINWHEELS
These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Unfold puff pastry; roll and trim into a 10-in. square., Beat cream cheese and pesto until smooth; stir in remaining ingredients. Spread cheese mixture on pastry to within 1/2 in. of edges. Roll up jelly-roll style. Freeze 30 minutes. Cut crosswise into 16 slices., Bake cut side down on a parchment-lined baking sheet until golden brown, 12-15 minutes. Freeze option: Cover and freeze unbaked pastry slices on waxed paper-lined baking sheets until firm. Transfer to airtight container; return to freezer. To use, preheat oven to 400°; bake pastries until golden brown, 15-20 minutes.
Nutrition Facts : Calories 170 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 227mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
PUFF PASTRY TWISTS WITH SUN-DRIED TOMATO PESTO
Provided by Robin Miller : Food Network
Categories appetizer
Time 20m
Yield 4 to 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Roll puff pastry into a 12 by 15-inch rectangle. Spread pesto evenly over pastry, to within 1/8-inch of the edges. Fold dough in half lengthwise. Roll dough out again into a 12 by 5-inch rectangle. Sprinkle Parmesan over new rectangle. Cut dough crosswise into 1/2-inch thick strips. Twist each strip into a corkscrew. Arrange twists on a large baking sheet and press down ends to prevent unrolling. Bake 10 minutes, until puffed up and golden brown.
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
Tips:
- Prep the Pesto: Before you start assembling the pinwheels, make sure you have your pesto ready. You can use store-bought or homemade pesto, but if you're making it from scratch, be sure to give it enough time to chill and develop its flavors.
- Use Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes that are packed in oil, as they'll add more flavor and moisture to your pinwheels. If you're using dry sun-dried tomatoes, be sure to rehydrate them in warm water before using.
- Keep the Puff Pastry Cold: Puff pastry is a delicate dough, so it's important to keep it cold throughout the process. Work quickly to assemble the pinwheels and avoid overworking the dough. If it becomes too warm, it will become difficult to work with and won't puff up properly in the oven.
- Chill Before Baking: After assembling the pinwheels, chill them for at least 30 minutes before baking. This will help them hold their shape and prevent them from spreading too much in the oven.
- Bake Until Golden Brown: Keep an eye on the pinwheels as they bake and remove them from the oven as soon as they're golden brown. Overbaking will dry them out and make them less enjoyable.
Conclusion:
These puff pastry pinwheels filled with sun-dried tomatoes and pesto are a delightful appetizer or snack that are perfect for any occasion. With their flaky puff pastry, savory sun-dried tomatoes, and flavorful pesto, they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy party appetizer, give these pinwheels a try. You won't be disappointed!
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