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Pesto Puff Pastry Pinwheel
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Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course
Appetizers
Cuisine
American
Servings
8
Ingredients
1x
2x
3x
2
puff pastry sheets
2
teaspoons
all-purpose flour
, or more if necessary
8 ½
ounces
ricotta cheese
8 ½
ounces
pesto sauce
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Line a baking tray with parchment paper and lightly dust it with flour.
Place the puff pastry sheets on a flat surface and cut a 12-inch circle from each sheet.
Transfer one circle onto the prepared baking sheet.
Evenly spread ricotta cheese over the pastry circle.
Add an even layer of pesto on top of the ricotta.
Place the second pastry circle on top of the pesto layer.
Set a small glass upside down in the middle of the circle.
Cut the circle, excluding the glass, into 4 equal quarters.
Cut each quarter in half, and then each eighth in half, resulting in 16 equal strips.
Remove the glass and twist two strips at a time, in the opposite direction, twice.
Pinch the ends of the twisted strips together.
Repeat this process with the remaining strips to create a pinwheel shape.
Bake in the preheated oven for 25 to 30 minutes, or until the pastry is browned.
If your pesto is oily, strain it through a fine sieve to remove excess oil.
Excess oil could make the pastry soggy or greasy, so it's important to remove it.
If the pastry becomes too soft at any point, refrigerate it for 20 minutes.
18.
Keyword
appetizers, Cheese, Convenience, Cooking, Dairy, Food, Frozen, Ideas, Ingredients, Meal, More, Pastries, Pastry, Puff, Recipes, Ricotta
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