Flaky Basil & Sundried Tomato Pinwheels

In our home, appetizers are serious business. Whether it’s a casual weeknight dinner or a weekend gathering with friends, a tasty starter sets the tone for the entire meal. And let me tell you, these Flaky Basil & Sundried Tomato Pinwheels have become an absolute must-have in our appetizer rotation. The first time I made them, I was looking for something quick, flavorful, and visually appealing – and these pinwheels delivered on all fronts. The flaky, buttery puff pastry, combined with the vibrant pesto, sweet sundried tomatoes, and savory Parmesan, creates a symphony of textures and tastes that’s simply irresistible. My family devoured them in minutes, and they’ve been requested countless times since. They’re incredibly easy to prepare, making them perfect for busy weeknights, yet elegant enough to impress guests at a party. Trust me, once you try these, you’ll understand why they’ve become a staple in our kitchen. They are the perfect bite-sized explosion of Mediterranean flavors, guaranteed to disappear quickly!

Ingredients for Flaky Basil & Sundried Tomato Pinwheels

• Puff Pastry Sheets (2 sheets, about 14 oz total): The foundation for our flaky pinwheels. Look for all-butter puff pastry for the best flavor and flakiness. Thawing them properly is key to easy handling.
• Basil Pesto (1/2 cup): Provides a vibrant herbaceous flavor and beautiful green color. Homemade or store-bought works equally well. Choose a good quality pesto for the best taste.
• Sundried Tomatoes in Oil (1/2 cup, drained and chopped): Adds a chewy texture, intense sweetness, and tangy flavor that perfectly complements the basil pesto. Make sure to drain them well to avoid soggy pinwheels.
• Cream Cheese (4 oz, softened): Creates a creamy, tangy base that helps bind the ingredients and adds richness. Full-fat or reduced-fat cream cheese can be used.
• Garlic Clove (1, minced): Enhances the savory notes and adds a subtle pungent kick. Freshly minced garlic is recommended for the best flavor.
• Parmesan Cheese (1/4 cup, grated): Adds a salty, nutty, and umami-rich flavor that complements the other ingredients perfectly. Freshly grated Parmesan is ideal.
• Egg (1, for egg wash): Provides a golden brown color and beautiful shine to the baked pinwheels. Beaten with a little water or milk for easier brushing.
• Optional: Pine Nuts or Toasted Sesame Seeds (for garnish): Adds a lovely visual appeal and a subtle nutty crunch.

Instructions for Making Flaky Basil & Sundried Tomato Pinwheels

1. Prepare the Puff Pastry: Begin by thawing your puff pastry sheets according to package directions. This is crucial for easy rolling and preventing the pastry from tearing. Usually, this takes about 30-40 minutes at room temperature. Unfold the pastry sheets gently and lay them flat on a lightly floured surface.
2. Soften Cream Cheese and Mince Garlic: While the puff pastry thaws, take your cream cheese out of the refrigerator to soften. Softened cream cheese will be much easier to spread and incorporate into the filling. Mince your garlic clove finely. Freshly minced garlic provides a much more vibrant flavor than pre-minced garlic.
3. Prepare the Sundried Tomatoes: If your sundried tomatoes are packed in oil, drain them thoroughly. Excess oil can make the pinwheels greasy and prevent them from baking properly. Chop the drained sundried tomatoes into small, bite-sized pieces. Smaller pieces will distribute more evenly throughout the pinwheels and ensure a better texture.
4. Create the Cream Cheese Base: In a small bowl, combine the softened cream cheese and minced garlic. Mix them together using a fork or spatula until they are well combined and smooth. This cream cheese mixture will act as a flavorful base for the pesto and sundried tomatoes and help everything adhere to the puff pastry.
5. Assemble the First Pinwheel: Take one thawed puff pastry sheet and gently roll it out slightly with a rolling pin to even it out and make it a bit thinner, aiming for a rectangular shape roughly 10×12 inches. Be careful not to roll it too thin, as it might become fragile. Spread half of the cream cheese mixture evenly over the puff pastry sheet, leaving a small border at the edges to prevent it from squeezing out when rolled.
6. Add Pesto and Sundried Tomatoes (First Sheet): Spread half of the basil pesto evenly over the cream cheese layer on the first puff pastry sheet. Then, sprinkle half of the chopped sundried tomatoes evenly over the pesto. Finally, sprinkle half of the grated Parmesan cheese over the sundried tomatoes. Distribute everything as evenly as possible to ensure each pinwheel bite is flavorful.
7. Roll the First Pinwheel: Starting from one of the long edges, tightly roll up the puff pastry sheet into a log. Roll it as tightly as you can without tearing the pastry. A tight roll will create more layers and result in prettier pinwheels. Once rolled, wrap the log tightly in plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling helps firm up the dough, making it easier to slice cleanly.
8. Assemble and Roll the Second Pinwheel: Repeat steps 5-7 with the second puff pastry sheet, remaining cream cheese mixture, pesto, sundried tomatoes, and Parmesan cheese. You should now have two logs of pinwheel dough chilling in the refrigerator.
9. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup easier.
10. Slice the Pinwheels: Remove one log of chilled dough from the refrigerator. Using a sharp, serrated knife, slice the log into approximately 1/2-inch thick pinwheels. You should get about 10-12 pinwheels from each log. If the dough is very firm, let it sit at room temperature for a minute or two before slicing.
11. Arrange Pinwheels on Baking Sheet: Place the sliced pinwheels onto the prepared baking sheet, leaving a little space between each pinwheel to allow for even baking and air circulation.
12. Prepare Egg Wash and Brush Pinwheels: In a small bowl, whisk together the egg with a tablespoon of water or milk to create an egg wash. Brush the top of each pinwheel with the egg wash. This will give them a beautiful golden-brown color and a glossy finish.
13. Bake the Pinwheels: Bake in the preheated oven for 18-22 minutes, or until the pinwheels are golden brown and puffed up. Keep an eye on them towards the end of the baking time to prevent them from burning. The baking time may vary slightly depending on your oven.
14. Cool and Serve: Once baked, remove the pinwheels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a serving platter. This allows them to firm up slightly and makes them easier to handle. Garnish with optional pine nuts or toasted sesame seeds if desired for added visual appeal and a subtle nutty flavor. Serve warm or at room temperature.

Nutrition Facts for Flaky Basil & Sundried Tomato Pinwheels (per serving)

(Please note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

• Serving Size: 2 pinwheels
• Calories: Approximately 220 kcal
• Fat: 15g
• Saturated Fat: 8g

Preparation Time for Flaky Basil & Sundried Tomato Pinwheels

• Prep Time: 25 minutes (including thawing puff pastry and chilling)
• Cook Time: 20 minutes
• Total Time: 45 minutes

How to Serve Flaky Basil & Sundried Tomato Pinwheels

These versatile pinwheels can be served in a multitude of ways, making them perfect for various occasions:

• Appetizer Platter Centerpiece: Arrange them beautifully on a platter as part of a larger appetizer spread. They pair wonderfully with olives, cheeses, cured meats, and other Mediterranean-inspired bites.
• Party Finger Food: Perfect for cocktail parties, birthday celebrations, or holiday gatherings. Their bite-sized nature makes them easy for guests to grab and enjoy while mingling.
• Brunch or Lunch Addition: Add them to a brunch buffet or pack them in a lunchbox for a flavorful and satisfying midday meal. They are delicious served alongside a fresh salad or soup.
• Picnic Basket Treat: These pinwheels travel well and are a delightful addition to a picnic basket. They are enjoyable at room temperature, making them ideal for outdoor dining.
• Game Day Snack: Elevate your game day snacks beyond the usual chips and dips! These pinwheels are a sophisticated and flavorful alternative that will impress your guests.
• Paired with Dips: Serve them with a side of marinara sauce, creamy balsamic glaze, or a homemade roasted red pepper dip for dipping. These sauces complement the Mediterranean flavors beautifully.
• Alongside Soup or Salad: Serve a few pinwheels as a side dish to a hearty bowl of tomato soup or a refreshing Caprese salad for a complete and satisfying meal.

Additional Tips for Perfect Flaky Basil & Sundried Tomato Pinwheels

1. Don’t Overwork the Puff Pastry: Handle puff pastry gently. Overworking it can develop the gluten, making it tough rather than flaky. Thaw it properly and roll it lightly.
2. Chill the Dough Thoroughly: Chilling the rolled pinwheel logs is crucial for clean slicing and preventing the filling from oozing out during baking. Don’t skip this step!
3. Use Quality Ingredients: The flavor of these pinwheels relies on the quality of the ingredients. Use good quality pesto, sundried tomatoes packed in oil, and real Parmesan cheese for the best taste.
4. Customize the Filling: Feel free to experiment with other fillings! Try adding different types of cheese like mozzarella or feta, incorporating spinach or artichoke hearts, or using different pesto flavors like sun-dried tomato pesto.
5. Make Ahead of Time: You can prepare the pinwheel logs up to 24 hours in advance and store them in the refrigerator. Slice and bake them just before serving for the freshest results. You can also bake them ahead of time and reheat them gently in a low oven.
6. Ensure Even Slicing: Use a sharp, serrated knife and a gentle sawing motion to slice the pinwheel logs. This will help prevent squashing the dough and keep the pinwheels round and attractive.
7. Garnish for Extra Appeal: A sprinkle of pine nuts, toasted sesame seeds, or fresh basil leaves after baking adds a lovely visual touch and an extra layer of flavor and texture.

Frequently Asked Questions (FAQ) about Flaky Basil & Sundried Tomato Pinwheels

Q1: Can I use store-bought pesto for this recipe?
A: Absolutely! Store-bought pesto works perfectly well in this recipe and is a convenient option. Just be sure to choose a good quality pesto for the best flavor. You can also use homemade pesto if you prefer.

Q2: Can I make these pinwheels ahead of time?
A: Yes, you can prepare the pinwheel logs up to 24 hours in advance and store them tightly wrapped in plastic wrap in the refrigerator. Slice and bake them just before you are ready to serve. You can also bake them ahead of time and gently reheat them in a low oven (around 300°F/150°C) for about 5-10 minutes to warm them through before serving.

Q3: Can I freeze these pinwheels?
A: Yes, you can freeze both unbaked and baked pinwheels. To freeze unbaked pinwheels, slice them as directed, arrange them on a baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time. For baked pinwheels, allow them to cool completely, then freeze in an airtight container. Reheat in a low oven until warmed through.

Q4: What can I use if I don’t have sundried tomatoes in oil?
A: If you don’t have sundried tomatoes in oil, you can use dry-packed sundried tomatoes. Rehydrate them by soaking them in hot water for about 15-20 minutes until softened, then drain and chop them. You can also use roasted red peppers or artichoke hearts as alternatives for a different flavor profile.

Q5: Can I make these pinwheels vegetarian?
A: Yes, this recipe is inherently vegetarian. To ensure it remains vegetarian, double-check that your pesto is vegetarian-friendly, as some pestos may contain Parmesan cheese made with animal rennet. Most commercially available pestos are vegetarian.

Q6: My pinwheels are not as flaky as I expected. What could be the reason?
A: Several factors can affect the flakiness of puff pastry. Ensure you are using all-butter puff pastry for the best results. Overworking the dough can also reduce flakiness, so handle it gently. Proper thawing is essential; don’t try to rush the thawing process. Finally, make sure your oven is properly preheated, and avoid opening the oven door too frequently during baking, as temperature fluctuations can impact the puff pastry’s rise and flakiness.

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