Save to Pinterest Flaky puff pastry pinwheels filled with vibrant basil pesto and nutty Parmesan, shaped into cheerful stars—perfect as a festive appetizer or party snack.
I first made these for a holiday gathering and they were a huge hit with family and friends.
Ingredients
- Dough: 1 sheet (about 250 g) puff pastry, thawed
- Filling: 4 tbsp basil pesto (store-bought or homemade), 40 g (about 1/2 cup) finely grated Parmesan cheese, 1 egg yolk, 1 tbsp milk
- Garnish (optional): 1 tbsp pine nuts, lightly toasted, Fresh basil leaves, for serving
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2:
- Roll out the puff pastry on a lightly floured surface into a rectangle approximately 25 x 30 cm (10 x 12 inches).
- Step 3:
- Evenly spread the basil pesto over the pastry, leaving a 1 cm (1/2 inch) border all around.
- Step 4:
- Sprinkle the grated Parmesan over the pesto.
- Step 5:
- Starting from the longer side, tightly roll up the pastry into a log.
- Step 6:
- Using a sharp knife, slice the log into 16 even pieces.
- Step 7:
- Lay each slice flat onto the prepared baking sheet. To create star shapes, use the tip of a small sharp knife or kitchen scissors to make five evenly spaced cuts around the edge of each pinwheel then gently pull each tip outward to form a star.
- Step 8:
- In a small bowl whisk together the egg yolk and milk. Brush the tops of the pinwheels with the egg wash.
- Step 9:
- Sprinkle with pine nuts if using.
- Step 10:
- Bake for 16–18 minutes or until golden brown and puffed.
- Step 11:
- Cool slightly garnish with fresh basil leaves and serve warm.
Save to Pinterest Making these pinwheels has become a favorite family activity during holiday celebrations.
Notes
Try sun-dried tomato pesto or olive tapenade for a variation.
Required Tools
Rolling pin baking sheet parchment paper sharp knife or kitchen scissors pastry brush small bowl
Allergen Information
Contains Wheat (gluten) milk eggs pine nuts (tree nuts) and cheese (milk). Always check labels for pesto and pastry to ensure no hidden allergens.
Save to Pinterest These pinwheels bring a festive flair to any table and are easy to customize to your taste.
Recipe FAQs
- → What type of pastry works best for these pinwheels?
Use thawed puff pastry sheets for a light, flaky texture that puffs beautifully during baking.
- → Can I make the pesto filling at home?
Absolutely! Fresh basil, garlic, pine nuts, Parmesan, and olive oil blend into a vibrant pesto that complements the pastry perfectly.
- → How do I create the star shapes on each pinwheel?
Make five evenly spaced cuts around each rolled slice’s edge, then gently pull each tip outward to form star points before baking.
- → Are pine nuts necessary for this dish?
Pine nuts add a pleasant crunch and flavor but can be omitted or substituted with toasted nuts if preferred.
- → What is the best way to store leftover pinwheels?
Keep leftovers in an airtight container and reheat briefly in a hot oven to restore crispness before serving.