Pesto Pinwheels with Sun-Dried Tomatoes

Ash Tyrrell

Pesto Pinwheels with Sun-Dried Tomatoes

I’ve always loved finding little bites that are packed with flavor but still easy to make. When I tried these Pesto Pinwheels with Sun-Dried Tomatoes, I was instantly hooked. They are crispy on the outside, soft on the inside, and bursting with fresh, herby goodness.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Ingredients Method Notes

Ingredients

Puff pastry sheets – 2 sheets thawed
I use fresh puff pastry from the refrigerated section never frozen directly, for the best flakiness.
Basil pesto – 1/3 cup
Homemade or store-bought works but fresh-tasting pesto gives the brightest flavor.
Sun-dried tomatoes – 1/3 cup chopped
I choose oil-packed sun-dried tomatoes because they’re softer and more flavorful than dry-packed ones.
Mozzarella cheese – 1 cup shredded
Grating fresh mozzarella makes a creamier melt than pre-shredded store varieties.
Parmesan cheese – 1/4 cup grated
I always grate Parmesan myself; it adds a sharper nuttier flavor than pre-grated.
Egg – 1 beaten (for egg wash)
This gives the pinwheels a shiny golden finish without adding extra calories.
Salt and pepper – to taste
Optional but I like a light sprinkle of sea salt to enhance all flavors.

Method

First, thaw your puff pastry sheets according to package instructions. Lightly flour your surface and roll the sheets into rectangles if needed. This ensures even layers and easy rolling.
Spread a thin, even layer of basil pesto over each puff pastry sheet. I like to leave a small border around the edges so the filling doesn’t ooze out while baking.
Sprinkle shredded mozzarella and grated Parmesan over the pesto. Then scatter chopped sun-dried tomatoes evenly. I find pressing the toppings lightly helps them stick during rolling.
Carefully roll the pastry lengthwise into a tight log. Chill the log for 10–15 minutes—it makes slicing much cleaner. Then cut into 1-inch pinwheels with a sharp knife or pizza cutter.
Brush each pinwheel with the beaten egg to get a golden, glossy finish. Don’t skip this step; it makes the pinwheels look bakery-worthy.
Place pinwheels on a parchment-lined baking sheet, leaving a little space between each. Bake at 400°F (200°C) for 18–20 minutes or until golden and puffed. I usually watch the last 5 minutes closely to avoid over-browning.

Notes

I always chill the rolled log before slicing—it prevents squishing.
For extra crispiness, I lightly brush the sides of the pinwheels with olive oil.
If your puff pastry feels sticky, a little dusting of flour helps without altering taste.
Make sure sun-dried tomatoes are evenly distributed so every bite has flavor.