Easy Pesto Puff Pastry Pinwheels
The easiest savory spirals you ever did meet. These pesto puff pastry pinwheels are perfectly crunchy while being fresh and cheesy, and pair so well with a bowl of comforting soup or just solo.
I don’t want the grilled cheese universe coming for me, but these may beat a grilled cheese for a tomato soup accompaniment (and I love a grilled cheese).
What do I love most? They come together quickly with just four ingredients! These are the perfect game day or party snack too, as you get a ton of pinwheels out of just one roll of puff pastry!
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PESTO PUFF PASTRY PINWHEELS
This recipe couldn’t be easier (especially if you’re using store-bought puff pastry dough). Simply roll out your puff pastry, spread your cottage cheese and pesto mixture over it, sprinkle on your mozzarella, and you’re good to go!
It’s one of my favorite ways to use extra pesto or to change up what I’m serving with soup!
How to roll the perfect pinwheel shape: Fold over a small lip of dough (about 1/4-inch) and then start to roll. Don’t roll too tightly, or your pinwheels might not bake evenly in the oven. Then pop in the freezer before slicing, so you get clean slices that don’t squish your pinwheels down!
INGREDIENTS
- Puff Pastry: The flaky crust that forms your pinwheels
- Pesto: For a herby, nutty bite
- Cottage Cheese: Helps to spread the pesto while adding creamy balance
- Salt & Pepper: As needed to boost flavor (will depend on how salty your pesto is)
- Mozzarella: The perfect cheesy addition that helps bind your filling to your pastry as it bakes
Do I have to use cottage cheese? You need the cottage cheese to help spread the pesto, while adding a creamy element. If you prefer, you can swap for ricotta.
HOW TO MAKE PESTO PUFF PASTRY PINWHEELS
Prep your oven and puff pastry dough…
Preheat your oven to 375°F and line a baking tray with parchment paper so your pinwheels don’t stick while baking.
If using store-bought puff pastry, lightly roll it out to smooth and flatten the surface. For homemade puff pastry, roll the dough to ⅛-inch thick and trim into a 13” x 9.5” rectangle for evenly sized pinwheels.
Make your cheesy pesto filling…
In a bowl, mix together the cottage cheese and pesto until well combined. Taste the mixture and season with salt and pepper as needed to make the flavor pop.
Spread the pesto and cottage cheese mixture evenly over the puff pastry, leaving about a ½-inch border around the edges. This border helps prevent the filling from spilling out while rolling.
Sprinkle the shredded mozzarella evenly over the top of the pesto mixture. This acts as a delicious glue that sticks your pinwheels together as they bake.
Roll and slice your puff pastry pinwheels…
Starting from the bottom edge, roll the puff pastry tightly into a log and gently press the seam to seal. A tight roll helps create clean, defined swirls in each pinwheel.
Place the rolled pastry in the freezer for 5 minutes to firm up. This will make it easier to slice clean, even pinwheels, without squishing the dough.
Slice the log into ½-inch rounds before arranging the pinwheels on your baking sheet, spacing them about an inch apart. You want to give the puff pastry space to expand and crisp up as it bakes.
Bake and serve your pesto pinwheels…
Bake for 25 minutes, or until the pinwheels are puffed and golden brown. Keep an eye on them toward the end to avoid over-browning.
Transfer them to a wire rack to cool completely, so they don’t cook further on the baking sheet.
Enjoy these easy pesto puff pastry pinwheels warm or at room temperature. They’re perfect on their own or served with marinara sauce or tomato soup for dipping.
3 reasons you’ll love these puff pastry pinwheels
TIPS & VARIATIONS
- You can make your own puff pastry or buy store-bought. If you make your own, just make sure to roll it to the thickness directed below!
- I love this homemade pesto recipe, but you’re welcome to buy pre-made if you prefer.
- Easily swap in different cheeses or sauces to mix-and-match different flavors in these puff pastry treats. Three cheese, roasted red pepper with feta, or maybe a tomato basil puff pastry pinwheel if you please!
- When wrapping your pinwheels, tuck the dough to form a nice spiral without rolling it too tightly. If it’s too tight, the dough might not bake evenly in the middle.
- These are so delicious as is, but I loveee to dip them in marinara or my favorite tomato soup
STORING YOUR PESTO PUFF PASTRY PINWHEELS
As with most pastries, these are best the day they are made. Store any leftovers in a sealed container in the fridge for up to 4 days.
To reheat, I like to pop mine in a toaster oven for a few minutes to re-crisp that pastry.
MORE PUFF PASTRY RECIPES
- Easy Lady Locks
- French Onion Puff Pastry with Gravy
- Spinach & Mushroom Chicken Pot Pie
- Buffalo Chicken Appetizer with Puff Pastry
- Peach-Basil Puff Pastry Tarts
EQUIPMENT YOU’LL NEED
Equipment
- Rolling Pin
- Pastry Cutter or Pizza Cutter
- Measuring Cups
- Baking Tray
- Parchment Paper
Ingredients
- 1 sheet puff pastry homemade or storebought
- ¼ cup pesto
- ½ cup cottage cheese
- salt & pepper to taste
- ½ cup mozzarella shredded
Instructions
- Preheat oven to 375°F and line a baking tray with parchment paper
- If using store-bought puff pastry, roll it out lightly to flatten. For homemade, roll your puff pastry to ⅛ -inch thick, trimming off any uneven edges into a 13”x9.5” rectangle
- In a bowl, combine your cottage cheese and pesto. Taste and add salt and pepper as needed
- Spread your cottage cheese/pesto mixture evenly across your puff pastry, leaving about a ½-inch border around the edge
- Sprinkle evenly with mozzarella
- Roll the puff pastry from the bottom to the top and very gently press to seal the seam into the roll
- Freeze the roll for 5 minutes
- Cut into ½-inch slices, you should get 13 pinwheels (plus two end bits)
- Place on your baking tray, an inch apart
- Bake for 25 minutes, until puffed and golden
- Transfer to a wire rack to cool completely
- Enjoy! Perfect solo or dipped in your favorite marinara or tomato soup
So good!! You had me at pesto😉