Pesto Puff Pastry Pinwheel recipe

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Ingredients

2 sheets puff pastry
2 teaspoons all-purpose flour, or as needed
8 ½ ounces ricotta cheese
8 ½ ounces pesto

Nutrition Info

535 calories
carbohydrate: 31.3 g
cholesterol: 19.6 mg
fat: 39.9 g
fiber: 1.8 g
protein: 13.6 g
saturatedFat: 11.2 g
servingSize: -
sodium: 431.8 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.

  2. Lay puff pastry on a flat work surface, cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.

  3. 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.

  4. 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.

  5. Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Recipe Yield

8 servings

Recipe Note

With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!

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