If you’ve ever found yourself in the kitchen, yearning for a dish that delights both the eyes and the taste buds, you’re in for a treat. Picture this: the aroma of freshly baked puff pastry mingling with the herby fragrance of pesto and the sweet tang of sun-dried tomatoes. It’s a combination that whisks you away on a culinary adventure, transforming an ordinary evening snack into something extraordinary.
I discovered this recipe for Pesto Pinwheels with Sun-Dried Tomatoes one afternoon when I was searching for a way to impress my friends at our next gathering. Not only are these pinwheels bursting with flavor, but they also come together in a flash—perfect for those moments when time is short but the desire for something homemade is strong.
These delectable bites radiate charm and sophistication, making them ideal for entertaining or a cozy night in. And the best part? You won’t believe how easy they are to make! So, let’s roll up our sleeves and dive into these irresistible pinwheels. Your taste buds will thank you!
Why are Pesto Pinwheels with Sun-Dried Tomatoes so amazing?
Simplicity at Its Best: With just a handful of ingredients, these pinwheels come together effortlessly, making them perfect for both novice cooks and seasoned chefs.
Flavor Explosion: The union of zesty pesto and sweet sun-dried tomatoes creates an unforgettable taste sensation.
Quick Bake Time: Ready in just about 20 minutes, these delightful bites are ideal for unexpected guests or busy weeknights.
Versatile and Fun: Serve them as appetizers, snacks, or even in lunchboxes—these pinwheels fit any occasion seamlessly.
Crowd-Pleaser: Whether at a gathering or a cozy dinner, they always impress and disappear quickly!
Pesto Pinwheels Ingredients
• Discover the delightful components that make these Pesto Pinwheels with Sun-Dried Tomatoes a must-try!
For the Pinwheel Base
- Puff pastry – A buttery, flaky crust that cradles all the delicious fillings.
- Egg – Acts as an egg wash to help seal the pinwheels and gives them a beautiful golden color when baked.
- Water – Helps to thin the egg for a smoother application over the pastry.
For the Filling
- Pesto – A vibrant blend of basil, garlic, and nuts that infuses the pinwheels with fresh, herby flavor.
- Sun-dried tomatoes – Provide a sweet and tangy contrast that elevates the overall taste profile.
- Shredded parmesan – Adds a nutty richness and a hint of creaminess to the filling, tying all the flavors together perfectly.
Feel free to experiment with your favorite ingredients to make your pinwheels uniquely yours!
How to Make Pesto Pinwheels with Sun-Dried Tomatoes
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Preheat the oven to 400°F. Prepare your workspace by lining a large baking sheet with parchment paper, which will make for easy cleanup after baking.
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Thaw the puff pastry. Once thawed, place it on a floured surface and roll it out gently with a rolling pin to approximately 9″x16″. Aim for a rectangle shape for even pinwheels.
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Spread the pesto evenly over the puff pastry. Be sure to leave about a ½” border on each side. Then, sprinkle the chopped sun-dried tomatoes and shredded parmesan evenly, creating a colorful filling.
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Roll the pastry slowly and tightly from one end to the other, sealing the edges with the egg wash at the end. This will ensure a perfect pinwheel shape.
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Slice the rolled pastry into ½” pinwheels. As you do this, be gentle to maintain their shape. Transfer the pinwheels to the prepared baking sheet, ensuring they have enough space to expand.
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Bake in the preheated oven for 15-20 minutes. Keep an eye on them until they’re golden brown and flaky—this is the perfect color to indicate doneness.
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Cool the pinwheels for about 10-15 minutes on a cooling rack. This brief waiting period allows the flavors to settle before you indulge in these tasty bites!
Optional: Serve with a side of marinara sauce for dipping.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pesto Pinwheels with Sun-Dried Tomatoes
Room Temperature: Enjoy your pinwheels fresh and warm from the oven! If left at room temperature, they are best consumed within 2 hours for optimal taste and texture.
Fridge: Store any leftover pesto pinwheels in an airtight container in the fridge for up to 3 days. Simply reheat them in the oven for a few minutes to restore their flaky goodness.
Freezer: To freeze, place the pinwheels in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can be stored for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
Reheating: For the best results, reheat thawed pinwheels in the oven at 350°F for about 10-15 minutes until heated through. This will keep them crispy and delicious!
Make Ahead Options
These Pesto Pinwheels with Sun-Dried Tomatoes are perfect for meal prep enthusiasts! You can prepare the entire pinwheel assembly up to 24 hours in advance. Simply follow the recipe up until slicing the pinwheels; then, wrap them tightly in plastic wrap and refrigerate. This keeps them fresh and flavorful. When you’re ready to bake, slice the pinwheels and place them on a baking sheet, just as directed. For the best taste and texture, bake them straight from the fridge for about 20-25 minutes. This way, you can enjoy deliciously flaky and herby pinwheels without any last-minute fuss!
Expert Tips for Pesto Pinwheels with Sun-Dried Tomatoes
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Thaw Properly: Ensure your puff pastry is fully thawed before rolling to avoid cracking and tearing during shaping.
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Even Spreading: When applying the pesto, spread it evenly to ensure every bite is full of flavor, avoiding bare spots.
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Careful Rolling: Roll the pastry gently but tightly to maintain the pinwheel shape. A loose roll can lead to unformed pinwheels that may fall apart while baking.
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Slicing Tips: Use a sharp knife to slice the pinwheels neatly. A serrated knife can help maintain a clean edge without squishing the filling.
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Baking Watch: Keep an eye on the pinwheels while baking. Ovens can vary; you want them to be golden brown, not overly dark.
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Serving Suggestion: Pair your pesto pinwheels with a side of marinara or ranch for dipping, adding an extra layer of taste to your delightful bites!
What to Serve with Pesto Pinwheels with Sun-Dried Tomatoes?
Elevate your snacking experience by pairing these delicious pinwheels with complementary sides that will delight your taste buds and guests.
- Fresh Arugula Salad: A peppery arugula salad drizzled with lemon vinaigrette adds a refreshing crunch that balances the richness of the pinwheels.
- Tangy Marinara Sauce: A side of marinara for dipping brings an Italian flair, enhancing the flavors of the sun-dried tomatoes.
- Roasted Vegetable Medley: Colorful, roasted seasonal vegetables provide a hearty, wholesome contrast to the light and flaky pinwheels.
- Creamy Basil Dip: This luscious dip echoes the basil in the pesto, creating a harmonious flavor profile while adding creaminess to every bite.
- Sparkling Lemonade: The effervescence and citrus notes of sparkling lemonade provide a refreshing sip that perfectly offsets the savory flavors of the pinwheels.
- Antipasto Platter: Create a delightful spread with olives, cheeses, and cured meats for a Mediterranean-inspired feast alongside your pinwheels.
- Caprese Skewers: Bright cherry tomatoes and fresh mozzarella drizzled with balsamic glaze offer a pop of color and flavor that pairs brilliantly with the dish.
- Chocolate Truffles: End on a sweet note with rich chocolate truffles, the decadent finish to a lovely evening of flavor exploration.
Pesto Pinwheels with Sun-Dried Tomatoes Variations
Customize your pinwheels and take them to the next level with these exciting twists and substitutions!
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Gluten-Free: Use gluten-free puff pastry for the same flaky delight without the gluten. Delicious and accommodating for everyone at the table!
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Vegan: Opt for a plant-based pesto and replace the egg with flaxseed meal mixed with water for egg wash. You’ll enjoy guilt-free pinwheels bursting with flavor.
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Herb Infusion: Add a sprinkle of fresh herbs like basil or oregano into the filling for an extra flavor kick. The freshness will transport your taste buds to an Italian garden!
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Cheese Expert: Swap out the parmesan for feta or goat cheese for a tangy twist. These cheeses will melt beautifully and give your pinwheels a depth of flavor to savor.
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Roasted Reds: Try using roasted red peppers instead of sun-dried tomatoes. Their sweetness and juiciness will bring an unexpected delight, complementing the pesto beautifully.
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Spicy Kick: Add crushed red pepper flakes to the filling for a spicy punch. It’s perfect for those who enjoy a little heat in their appetizers!
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Nutty Delight: Incorporate chopped nuts, such as walnuts or pine nuts, into the filling. The crunch will add a wonderful texture contrast to the soft pinwheels.
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Extra Sauce: Serve with a drizzle of balsamic reduction on top after baking for a gourmet touch. The sweet-tart flavor accentuates the rich filling magnificently!
Pesto Pinwheels with Sun-Dried Tomatoes Recipe FAQs
How do I choose the best sun-dried tomatoes?
When selecting sun-dried tomatoes, look for those that are plump and moist if they’re in oil or soft if they’re dry. Avoid tomatoes with dark spots or a shriveled appearance, as they may be over-dried or past their prime. If you’re using dry tomatoes, consider soaking them in warm water or broth for about 20-30 minutes to rehydrate before adding them to your pinwheels.
What’s the best way to store leftovers?
Store leftover pesto pinwheels in an airtight container in the refrigerator for up to 3 days. To retain that delightful crispy texture, I recommend reheating them in the oven at 350°F for about 5-10 minutes. This will help restore their flakiness, making them feel fresh and delicious!
Can I freeze pesto pinwheels?
Absolutely! To freeze your pinwheels, lay them in a single layer on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag or airtight container. They can last up to 3 months in the freezer. When you’re ready to enjoy, bake straight from frozen, adding an extra 5-10 minutes to the baking time.
What should I do if my puff pastry tears?
If your puff pastry tears while you’re rolling or shaping, don’t panic! You can easily patch it up with a bit of extra dough or by pressing the edges together with a touch of water. If the tear is larger, consider cutting the pastry into smaller pieces to create individual bites, ensuring they still bake evenly.
Can I adapt this recipe for dietary restrictions?
Definitely! If you’re looking to make these pinwheels dairy-free, substitute the shredded parmesan with a plant-based cheese alternative. For a gluten-free version, you can use gluten-free puff pastry or even try wrapping the filling in rice paper. Always check the ingredient labels for allergens that suit your dietary needs.
How long can I leave the pinwheels at room temperature?
It’s best to enjoy your pesto pinwheels warm and fresh from the oven! If served at room temperature, they should be consumed within 2 hours for the best flavor and texture. After that time, store them in the fridge to keep them fresh.
Delicious Pesto Pinwheels with Sun-Dried Tomatoes Recipe
Ingredients
Equipment
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Thaw the puff pastry and roll it out to a 9"x16" rectangle on a floured surface.
- Spread the pesto evenly over the puff pastry, leaving a ½" border.
- Sprinkle the chopped sun-dried tomatoes and shredded parmesan evenly over the pesto.
- Roll the pastry tightly from one end to the other and seal with egg wash.
- Slice the rolled pastry into ½" pinwheels and transfer to the baking sheet.
- Bake for 15-20 minutes until golden brown and flaky.
- Cool for 10-15 minutes on a rack before serving.