Time 40m Yield 18 pinwheels Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Drain the sun-dried tomatoes in a sieve over a small skillet, letting the oil collect in the skillet. Roughly chop the tomatoes and reserve them in a small bowl. Heat the oil in the skillet over medium-high heat. Add the garlic and cook until golden brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the oil for about 10 seconds. Add the balsamic vinegar and season, to taste, with salt and pepper. Pour the warm oil over the reserved tomatoes. Stir to combine the ingredients well. Line 2 baking sheets with parchment paper. Place 1 sheet of puff pasty on each baking sheet. Cut each sheet of puff pastry into 9 individual squares, each about 3 by 3 inches. For each square, use a paring knife to cut from each corner toward the center, stopping 1-inch from the center. You will have a 1-inch circle in the center of each square, and all of the corners will be cut in half. Spoon about 1 teaspoon of pesto in the center of each square and spread it into a 1-inch circle. For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto. Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape. Draining away most of the oil, place about 1 teaspoon of the tomatoes where the tips meet. Brush the dough with the beaten egg. Bake at 350 degrees F until the dough is golden brown, about 20 minutes. Serve warm.
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.
Time 30m Yield 40 Number Of Ingredients 3 Steps:
Heat oven to 400°. Roll each sheet of puff pastry on very lightly floured surface into rectangle, 14x10 inches. Spread 1/2 cup of the pesto evenly over each rectangle to within 1/2 inch of long sides. Starting at 10-inch side, loosely fold pastry into roll; brush edge of roll with egg, then pinch into roll to seal. Cut each roll into 1/2-inch slices, using sharp knife. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm.
Time 45m Yield 6 servings, 2 each Number Of Ingredients 4 Steps:
Unroll pastry onto lightly floured work surface. Spread with pesto sauce to within 1/4 inch of one short side; top with cheese. Roll up, starting at opposite short side. Place, seam side down, on parchment-covered baking sheet. Freeze 15 min. or until firm. Heat oven to 400ºF. Transfer pastry roll-up to cutting board; cut into 12 slices. Return, cut sides up, to prepared baking sheet; brush with egg. Bake 18 to 20 min. or until golden brown. Let stand 1 min. before transferring to wire rack. Cool slightly.
Time 1h30m Number Of Ingredients 3 Steps:
Unwrap thawed puff pastry sheet and slice in half. On each half: spread about 2 tablespoons of pesto into a thin layer, then sprinkle with 1/2 cup. Roll up tightly from the long side. Wet the edge with your finger and a bit of water to seal and wrap tightly with plastic wrap. Chill at least one hour (or up to 2 days). Preheat oven to 425°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Remove rolls from refrigerator and unwrap, then slice 1/2" slices. Lay flat on baking sheets. Bake for 6-8 minutes or until puffy and golden brown. Serve hot.
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.
Time 35m Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees f/180 degrees c. Have ready a large baking tray or two. (if needed) In a small saucepan sert over medium heat, add the butter and garlic. Let it sizzle for a minute and remove from heat. Add either the parsley or basil and set aside. Unroll the cold sheet of puff pastry and cut into 9 equal squares. Mine were 4 x 4 inches (10 x 10 cm). Using a small sharp knife, cut a one inch slit from each corner towards the center. Place the puff pastry squares on sheet of parchment paper on the baking tray. Place a teaspoon of pesto in the center of each pastry square and top with about a teaspoon of parmesan cheese. Fold in one corner of each triangle towards the center. When all four are folded in firmly press them together so they don’t come apart during baking. Brush the pastries with garlic butter and a small sprinkling of parmesan cheese. Bake for approximately 15 - 18 minutes until golden and puffed up. Remove from oven and leave on a tray to cool for just a few minutes. Can be served immediately or at room temperature.
Time 30m Number Of Ingredients 6 Steps:
Preheat your oven to 400 degrees F. To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, 1/4 cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto. Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry. Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese. Roll the puff pastry sheet into a tight log, seam side down. Repeat the process with the basil pesto on the second sheet of puff pastry. Chill the logs for 10 minutes in the freezer. then slice into 1" rounds with a serated (bread) knife. Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown. Serve warm or at room temperature.
Time 55m Number Of Ingredients 6 Steps:
Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan. Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats. Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.
Yield 20 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles. Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt. Starting from a short end, carefully roll up the puff pastry to form logs. Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash. Bake for 20-25 minutes, or until golden brown. Sprinkle with chopped parsley, then serve. Enjoy!
More about “pesto puff pastry pinwheel recipes”
Time 30m Yield 20 pinwheels. Number Of Ingredients 5 Steps:
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.
